Escarole Salad With Champagne Vinaigrette
- Reviews 1
Ready In: 30 mins
Serves: 4-6
Ingredients
- 1 cup pecan halves
- 1⁄4 cup olive oil
- 1 1⁄4 tablespoons champagne vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons shallots, finely minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground pepper
- 1 head escarole, clean, dried, and torn into pieces
Directions
- Preheat oven to 325ºF. Line a baking sheet with foil. Spread pecans evenly over baking sheet in a single layer. Toast until pecans become fragrant, 5-7 minute Do not let burn. Remove from baking sheet and chop nuts in 1/2. Set aside.
- In small container with lid, combine vinegar, oil, mustard, shallots, salt, and pepper. Secure and shake until emulsified and well blended.
- Add escarole to large salad bowl. Drizzle dressing to toss. Sprinkle pecans over salad.
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