Becky Luigart-Stayner
Yield
6 servings (serving size: about 1 2/3 cups)

Escarole has a pleasant bitterness and sturdy leaves that can withstand being tossed in dressing and still look appealing when passed around the table. If you can't find almond oil, try hazelnut or walnut oil. Sprinkle with black pepper, if desired.

How to Make It

Step 1

Combine first 4 ingredients, stirring with a whisk.

Step 2

Combine escarole and fennel in a large bowl. Add pears, and toss gently to combine. Drizzle dressing over salad; toss gently to coat. Top with shredded cheese.

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