Escarole and Walnut Salad

5 Minutes

4 Servings

Introduction

Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter winter green. Thank you to Kim Kronau for sharing this recipe that is from Martha Stewart.

Steps

  • 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.

  • Source:  Martha Stewart

Ingredients

  • 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

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