Endive, Escarole and Apple Salad with White Wine Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Toasted pecans and shaved Parmesan accent this lovely starter. Ingredients:
2 cups dry white wine (such as viognier or gewürztraminer) |
6 tablespoons extra-virgin olive oil |
3 tablespoons white wine vinegar |
1 small head escarole, torn into 1 1 /2-inch pieces |
1 medium head belgian endive, cut into 1-inch pieces |
1 small bunch arugula, stemmed, cut into 1 1/2-inch pieces |
1 stalk celery, thinly sliced on diagonal |
1 red delicious apple, halved, cored, thinly sliced |
1/2 cup pecans, toasted |
1/3 cup shaved parmesan cheese |
Directions:
1. Boil wine in heavy medium saucepan until reduced to 3 tablespoons, about 13 minutes. Pour into small bowl; cool. Whisk in oil and vinegar. Season vinaigrette with salt and pepper.
2. Toss escarole, endive, arugula and celery in large bowl. Add apple, pecans and Parmesan. Toss salad with enough vinaigrette to coat and serve.
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