Escarole Salad That Your Taste Buds Will Love

Submitted by Rita1652

"Escarole topped with thinly sliced juicy pears, dried cherries, artichoke hearts, onion slices, pine nuts and yummy goat cheese."

 

• Ready In: 21mins
• Ingredients: 18
• Serves: 10

ingredients

• 1 head escarole, leaves separated and washed and spun dry
• 1 small head butter lettuce, leaves separated and washed and spun dry
• 1 small onion, peeled and slice thin
• 340.19 g marinated artichokes
• 1 firm pear, washed and sliced with a vegetable peeler super thin
• 59.14 ml dried cherries, rough chopped
• 59.14 ml pine nuts
• 113.39 g goat cheese, sliced I used Blueberry coated cheese use what you favor

• Dressing

• 56.69 g goat cheese
• 1-3 garlic clove, roasted if you have
• 9.85 ml prepared stone ground mustard
• 2 anchovies (optional)
• salt
• black pepper
• 0.13-0.26 ml hot sauce
• 177.44 ml mayonnaise
• 29.58 ml white balsamic vinegar
• 2-4 basil, leaves

directions

1. Place escarole and butter lettuce in a large salad bowl.
2. Drain artichokes reserving 1 tablespoon of the marinade. Place it into blender. Add the dressing ingredients to the blender and blend till smooth.
3. Season to your likings by adding more vinegar or seasonings. chill while preparing salad.
4. Toss salad with artichoke hearts, onion slices and pear slices.
5. Top with cherries and toasted pine nuts.
6. Cool and scatter on salad.
7. Placed sliced goat cheese on salad. Or crumble the cheese over salad.
8. Pour over salad and enjoy.