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Escarole (Endive), Walnut & Fontina Salad

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“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.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Add the greens, cheese, and the walnuts to the dressing and toss thoroughly. Serve right away.

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