This classic salad features fall flavors dressed with a light and tangy mustard-shallot vinaigrette. Slideshow:  Iconic Fall Flavors 

1996 Best New Chef Maria Helm Sinskey
Maria Helm Sinskey
November 2013

Gallery

Credit: © Con Poulos

Recipe Summary

total:
45 mins
Yield:
10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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