ESCAROLE SALAD WITH CHAMPAGNE VINAIGRETTE

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Escarole Salad With Champagne Vinaigrette image

Make and share this Escarole Salad With Champagne Vinaigrette recipe from Food.com.

Provided by Abbs lt3

Categories     Greens

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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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