Escarole, Apple, and Walnut Dressing Salad topcook.tomathouse.com
Preparation:In a blender, combine 1/4 cup apple cider vinegar, 3 tablespoons chopped walnuts, 2 tablespoons Dijon mustard, 1 tablespoon honey, and 1/2 teaspoon coarse salt until smooth. Gradually, with the blender running, pour in 1/3 cup olive oil; blend until creamy. In a large bowl, combine 1 torn head escarole, 1 thinly sliced fennel root, 2 thinly sliced apples and/or pears, 1 cup fresh parsley, 1/2 cup chopped walnuts, and 1/4 cup chopped chives. Add the dressing, season with salt and pepper, and toss to combine. Ingredients:
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