Escarole Salad w/ Walnuts and Parmesan
Kerry
ingredients
- 1 C walnuts, roughly chopped
- 1 large head escarole, torn into pieces
- 1 small red onion, thinly sliced
- 2 oz Parmesan, shaved (about 1/2C)
- 2 T red wine vinegar
- 1 T Dijon mustard
- kosher salt and black pepper
- 1/3 C olive oil
directions
- 1
Heat oven to 375°. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, 8 to 10 minutes.
- 2
In a large bowl, combine the escarole, onion, Parmesan and walnuts.
- 3
In a small bowl, whisk together the vinegar, mustard, 1/2 t salt and 1/4 t pepper. Whisking constantly, gradually add the oil. toss with the salad.
Source: Kerry Hedrick
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