Description

Escarole Salad

1 head escarole, chopped

1 small crisp tart apple (Honeycrisp, Fuji)

3 tbsp walnuts, toasted

1/2 cup sliced dates

3 oz parmesan cheese, thinly shaved

1 shallot, finely chopped

1 tbsp red wine vinegar

1 tsp mustard

1 tbsp olive oil

salt and pepper to taste

Combine all together and toss well. Serves 4-6.