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Escarole Salad with Apples and Pecans

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Escarole Salad with Apples and Pecans

This tasty salad recipe is from the January 2009 issue of Everyday Food.

Ingredients

Serves 4

  • 1 tablespoon olive oil
  • 1 tablespoon white-wine vinegar
  • 2 teaspoons Dijon mustard
  • Coarse salt and ground pepper
  • 1 head escarole (1 pound), cored, trimmed, and torn into bite-size pieces
  • 1 apple, halved, cored, and thinly sliced
  • 1/2 cup pecans, toasted

Directions

  1. In a large bowl, whisk together oil, vinegar, and Dijon; season with salt and pepper. Add escarole, apple, and pecans. Toss and serve immediately.
From The Martha Stewart Show, January 2009

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