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…
Ingredients
- 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
Instructions
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