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Escarole and Walnut Salad

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    Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter winter green.
    Martha Stewart Living, February 2011
    • Prep Time 5 minutes
    • Total Time 5 minutes
    • Yield Serves 4
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    Ingredients

    • 2 tablespoons sherry vinegar
    • 2 teaspoons Dijon mustard
    • 2 shallots, finely chopped
    • 1/4 cup plus 2 tablespoons extra-virgin olive oil
    • 5 cups sliced escarole
    • 1/3 cup toasted walnuts, coarsely chopped
    • Coarse salt and freshly ground pepper

    Directions

    1. Stir together vinegar, mustard, and shallots in a small bowl.
      Gradually whisk in oil. Toss escarole with vinaigrette,
      and sprinkle with walnuts. Season with salt and pepper.

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