7 escarole champagne Recipes

champagne vinegar or white wine vinegar, fresh orange juice, fresh lemon juice, fresh lime juice, grated lemon peel, grated lime peel, grated orange peel, grapeseed oil or olive oil, head of escarole , coarsely torn, head of butter lettuce , coarsely torn, granny smith apple, quartered, cored, thinly sliced, fresh pomegranate seeds, hazelnuts, toasted , husked

pecan halves, olive oil, champagne vinegar, dijon mustard, shallots, finely minced, salt, ground pepper, head escarole , clean, dried, and torn into pieces

mixed wild and cultivated mushrooms such as maitake , oyster, and king trumpet, extra-virgin olive oil, divided, kosher salt, divided, pepper, garlic clove, whole-grain mustard, honey, fresh thyme leaves, champagne vinegar, celery root, loosely packed chicories , such as escarole and radicchio, leaves torn into bite-size pieces

head romaine lettuce, head escarole, head loose leaf lettuce, tomatoes, mozzarella cheese, egg, dijon mustard, balsamic vinegar, champagne or 1/4 cup wine vinegar, salt, white pepper, olive oil

vinaigrette, plum preserves, champagne vinegar or white wine vinegar, dijon mustard, canola or peanut oil, chopped shallots, salt and freshly ground black pepper to taste, salad, spinach or 1 lb. fresh loose, red or green swiss chard or young kale, heads frisee or escarole, olive oil or peanut oil, roasted , peeled hazelnuts, roughly chopped (about 3 oz)