Escarole (Endive), Walnut & Fontina Salad

Submitted by rpgaymer

"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: 20mins
• Ingredients: 10
• 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.