Category: Salad
Cuisine: not set
2 Tbs. apple cider vinegar
1 Tbs. minced shallot
1 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
6 Tbs. extra-virgin olive oil
2 oz. whole shelled hazelnuts (about 1/2 cup) toasted and skinned
1 lb. (about 2 large) sweet apples best enjoyed raw quartered, cored, and sliced into thin wedges
1 lb. escarole torn or cut into bite-size pieces
3 oz. blue cheese crumbled (about 3/4 cup)
1/2 small red onion very thinly sliced length-wise
1/2 cup chopped fresh flat-leaf parsley
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