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

Time 10m

Yield 6

Number Of Ingredients 9

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