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.
3 tablespoons sherry vinegar or cider vinegar
1 tablespoon almond oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 cups torn escarole (about 1 head)
4 cups thinly sliced fennel bulb (about 1 medium bulb)
3 Bartlett or Anjou pears, cored and thinly sliced
1/4 cup (1 ounce) finely shredded Gruyère cheese
How to Make It
Combine first 4 ingredients, stirring with a whisk.
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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