Escarole and Walnut Salad
- 2 tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- 2 shallots, finely chopped
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 5 cups sliced escarole
- 1/3 cup toasted walnuts, coarsely chopped
- Coarse salt and freshly ground pepper
Directions
Stir together vinegar, mustard, and shallots in a small bowl. Gradually whisk in oil. Toss escarole with vinaigrette, and sprinkle with walnuts. Season with salt and pepper.