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.