Winter White Salad with a Hint of Green

Category: Salad

Cuisine: Wine Country

Ready in 45 minutes

by rhinoman3

Ingredients

1 small head escarole torn into 1 1/2 inch pieces

2 heads Belgian endive leaves separated

2 stalks celery cut thinly, on diagonal

1 Granny Smith Apple cored, thinly sliced

1/2 cup pecans roasted

1/3 cup parmigiano-reggiano shaved

3 tablespoons White wine vinegar

1/2 cup Extra virgin olive oil

Directions

Toast Pecans: Place on baking sheet @ 375 for 5 - 7 minutes until light golden brown and hot. In a bowl, toss together the escarole, endive, and celery. Place in fridge. In a small bow, whisk together the vinegar and olive oil. Season with salt and pepper. To serve, toss the escarole mixture with the vinaigrette, apple slices, pecans and cheese. Place in a salad bowl and serve immediately.

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