Escarole, Pecan and Pear Salad

Another great spring salad variation! Buttery, earthy pecans, sweet pear and a sour vinaigrette are the perfect complement to this delicious, slightly bitter spring green. Play around with other vinegars to find your favorite combination. You can even add a boiled egg for a full yet light meal…

In the farmstand: olive oil, escarole, feta cheese, egg


  • 1 T white wine vinegar or another vinegar of choice
  • 2 t mustard of choice
  • 1 T olive oil
  • 1 pear (or apple) ripe and sliced
  • 1 head escarole cored, trimmed, washed, dried and chopped
  • 1/2 c pecans toasted and coarsely chopped
  • salt and freshly ground pepper
  • feta cheese (optional) crumbled; can also use goat cheese
  • egg farm fresh; boiled and sliced


In a large bowl, whisk together oil, vinegar, and Dijon; season with salt and pepper. Add escarole, apple, and pecans. Top with cheese if you like. Toss and serve immediately.

photos: CCF staff

Salad escarole gluten-free greens nuts quick & easy spring salad spring side

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