PEACH AND ESCAROLE SALAD

Peach and Escarole Salad image

One trick with escarole is to make sure you are using a sweet enough dressing to offset the bitterness. I accomplished that with a dressing of sherry and rice vinegar, and then, just to hedge my bets, I added some perfectly ripe peaches to the mix. The result was one of the best salads I've had in years.

Provided by Chef John

Categories Salad Green Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 9

Previous Next

Ingredients

2 tablespoons olive oil
1 tablespoon rice vinegar
1 tablespoon sherry vinegar
1 teaspoon mayonnaise
salt and ground black pepper to taste
1 small head escarole, cut into 1-inch ribbons
1 peach, sliced
4 ounces goat cheese, crumbled
½ cup toasted walnuts

Steps:

Whisk olive oil, rice vinegar, sherry vinegar, mayonnaise, salt, and black pepper in a bowl until smooth.
Place escarole, peach slices, goat cheese, and walnuts in a large bowl; drizzle in vinegar mixture and toss to coat.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 4.2 g, Cholesterol 15.2 mg, Fat 17.3 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 5.2 g, Sodium 111.1 mg, Sugar 1.8 g