Wilted Escarole with Walnuts and Blue Cheese

Name: Wilted Escarole with Walnuts and Blue Cheese
Yield: 4 servings
Ingredients: 1 large head escarole; 4 teaspoons extra-virgin olive oil; Coarse salt and ground pepper; 1/4 cup chopped toasted walnuts; 1/4 cup crumbled blue cheese; Fresh lemon juice (optional)

This skillet-cooked winter salad gives the classic blue-cheese-greens-and-nuts combination a new toasty edge.

Source: Everyday Food, March 2012

Servings

Ingredients

1 large head escarole
4 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup chopped toasted walnuts
1/4 cup crumbled blue cheese
Fresh lemon juice (optional)

Directions

1. Cut escarole into 1 1/2-inch wedges, leaving base intact. In a large skillet, heat 2 teaspoons olive oil over medium; add a few wedges and cook, turning, until escarole is wilted and light brown on all sides, 3 minutes total. Season with salt and pepper and transfer to a platter. Repeat twice with more oil and remaining escarole. Top with walnuts and blue cheese; drizzle with lemon juice, if desired.