Escarole (Endive), Walnut & Fontina Salad

A nice salad that I served with boiled Maine lobster on Valentine's Day. Very tasty and sophisticated. Don't use the curly endive (chicory), as it's too bitter.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1  teaspoon Dijon mustard
• 2  tablespoons rice vinegar
• 6  tablespoons olive oil
• 1  shallot, peeled and sliced very thin
• 1 -2  garlic clove, crushed
• 1  teaspoon kosher salt
• 1⁄4 teaspoon black pepper, freshly ground
• 1 -1 1⁄2 lb escarole, trimmed and cut into thin crosswise slices
• 6  ounces Fontina cheese, cut into small cubes
• 1  cup walnuts, lightly toasted & finely chopped

Directions

1. In a large salad bowl, whisk together the mustard and the vinegar. Add the olive oil, whisking constantly until the mixture is emulsified. Add the shallot, garlic, salt & pepper and whisk once more.
2. Add the greens, cheese, and the walnuts to the dressing and toss thoroughly. Serve right away.