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Escarole Salad with Apples, Blue Cheese and Pecans
© Con Poulos

Escarole Salad with Apples, Blue Cheese and Pecans

  • SERVINGS: 10 to 12
  • FAST

This classic salad features fall flavors dressed with a light and tangy mustard-shallot vinaigrette.

  1. 6 ounces pecans, coarsely chopped (1 1/2 cups)
  2. 3 tablespoons apple cider vinegar
  3. 1 tablespoon minced shallot
  4. 1 teaspoon Dijon mustard
  5. 1 teaspoon sugar
  6. 1/4 cup canola oil
  7. 2 tablespoons extra-virgin olive oil
  8. Kosher salt
  9. Freshly ground pepper
  10. One 1 1/2-pound head of escarole—dark green leaves discarded, remaining leaves torn into bite-size pieces
  11. 5 celery ribs, halved lengthwise and thinly sliced crosswise
  12. 2 Pink Lady or Honeycrisp apples—halved, cored and sliced inch thick
  13. 1/2 pound Point Reyes or Maytag blue cheese, crumbled (2 1/4 cups)
  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.
  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.
  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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