A tangy, crunchy salad that’s quick and easy to make.
1/4 cup olive oil
3 tablespoons sherry wine vinegar
1 small minced shallot, about 2 tablespoons
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 head escarole, chopped
1 cup whole toasted walnuts, chopped
¾ cup crumbled blue cheese
1/4 cup dried cranberries
Two tablespoons minced shallot is enough for this dressing. If the shallot is large, mince only half.
Place the oil, vinegar, shallot, mustard, salt, and pepper in a jar and shake well. Refrigerate if not using immediately.
Thoroughly wash the escarole, it grows in a sandy soil. Spin dry and stack the greens and slice across the leaves.
Place the sliced escarole in a salad bowl
Shake the vinaigrette and drizzle the greens with just enough dressing to coat the salad but not pool at the bottom of the bowl.
Sprinkle the top of the salad with the nuts, cheese, and cranberries.
I like to add the toppings last because they always fall to the bottom of the bowl. Sitting on top of the dressed salad makes a lovely presentation.
Keywords: salad, vinaigrette, escarole salad, escarole salad with blue cheese, escarole salad with blue cheese and walnuts, dried cranberries, sherry wine vinaigrette