Active Time
N/A
Total Time
45 MIN
Yield
Serves : 10 to 12
© Con Poulos

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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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