Escarole (Endive), Walnut & Fontina Salad

Name: Escarole (Endive), Walnut & Fontina Salad
Prep time: 20 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 1 teaspoon Dijon mustard; 2 tablespoons rice vinegar; 6 tablespoons olive oil; 1 shallot, peeled and sliced very thin; 1 -2 garlic clove, crushed; 1 teaspoon kosher salt; 1/4 teaspoon black pepper, freshly ground; 1 -1 1/2 lb escarole, trimmed and cut into thin crosswise slices; 6 ounces Fontina cheese, cut into small cubes; 1 cup walnuts, lightly toasted & finely chopped

Submitted by rpgaymer

"A nice salad that I served with boiled Maine lobster on Valentine's Day. Very tasty and sophisticated. Don't use the curly endive (chicory), as it's too bitter."

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photo by rpgaymer

Ready In:: 20mins
Ingredients:: 10
Serves:: 4-6

ingredients

1 teaspoon Dijon mustard
2 tablespoons rice vinegar
6 tablespoons olive oil
1 shallot, peeled and sliced very thin
1 -2 garlic clove, crushed
1 teaspoon kosher salt
¹⁄₄ teaspoon black pepper, freshly ground
1 - 1 ¹⁄₂ lb escarole, trimmed and cut into thin crosswise slices
6 ounces Fontina cheese, cut into small cubes
1 cup walnuts, lightly toasted & finely chopped

directions

In a large salad bowl, whisk together the mustard and the vinegar. Add the olive oil, whisking constantly until the mixture is emulsified. Add the shallot, garlic, salt & pepper and whisk once more.
Add the greens, cheese, and the walnuts to the dressing and toss thoroughly. Serve right away.