Escarole Salad with Apples, Blue Cheese and Pecans
- TOTAL TIME: 45 MIN
- SERVINGS: 10 to 12
This classic salad features fall flavors dressed with a light and tangy mustard-shallot vinaigrette.
- 6 ounces pecans, coarsely chopped (1 1/2 cups)
- 3 tablespoons apple cider vinegar
- 1 tablespoon minced shallot
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/4 cup canola oil
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- One 1 1/2-pound head of escarole—dark green leaves discarded, remaining leaves torn into bite-size pieces
- 5 celery ribs, halved lengthwise and thinly sliced crosswise
- 2 Pink Lady or Honeycrisp apples—halved, cored and sliced inch thick
- 1/2 pound Point Reyes or Maytag blue cheese, crumbled (2 1/4 cups)
- Preheat the oven to 375° and spread the pecans in a pie plate. Bake for 10 to 12 minutes, until the pecans are lightly browned. Let cool.
- Meanwhile, in a large bowl, whisk the vinegar with the shallot, mustard and sugar; let stand for 10 minutes. Whisk in the canola and olive oils and season the vinaigrette with salt and pepper.
- Add the escarole, celery, apples and toasted pecans to the vinaigrette and toss to coat thoroughly. Season the salad with salt and pepper and transfer to a platter. Scatter the crumbled blue cheese on top and serve.
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