Escarole Salad with Apples and Pecans
Carly
ingredients
- 1 tablespoon olive oil
- 1 tablespoon white-wine vinegar
- 2 teaspoons Dijon mustard
- Coarse salt and ground pepper
- 1 head escarole (1 pound), cored, trimmed, and torn into bite-size pieces
- 1 apple, halved, cored, and thinly sliced
- 1/2 cup pecans, toasted
directions
In a large bowl, whisk together oil, vinegar, and Dijon; season with salt and pepper. Add escarole, apple, and pecans. Toss and serve immediately.
Source: Everyday Food
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