Escarole Salad With Red Wine Vinaigrette

Name: Escarole Salad With Red Wine Vinaigrette
Total time: 15 min
Yield: 8 serving(s)
Ingredients: 1 c. walnuts, roughly chopped; 2 tbsp. red wine or sherry vinegar; 1 tbsp. Dijon mustard; Kosher salt and pepper; 1/3 c. olive oil; 1 large head escarole, torn into pieces; 2 shallots, thinly sliced; 4 oz. blue cheese, broken into small pieces; 1/4 c. pomegranate seeds (arils)

Winter's favorite salad.

By Kate MerkerPublished: Dec 22, 2021

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Mike Garten

Yields:

8 serving(s)

Total Time:

15 mins

Cal/Serv:

235

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Add a bracing bite to any wintery feast with this seasonal salad, full of crisp, slightly bitter escarole, blue cheese and bright red pomegranate seeds.

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Ingredients

1 cup
walnuts, roughly chopped
2 Tbsp.
red wine or sherry vinegar
1 Tbsp.
Dijon mustard
Kosher salt and pepper
1/3 cup
olive oil
1
large head escarole, torn into pieces
2
shallots, thinly sliced
4 oz.
blue cheese, broken into small pieces
1/4 cup
pomegranate seeds (arils)

Directions

1. Step 1Heat oven to 375°F. Spread nuts on rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; remove from baking sheet (they will keep cooking).
2. Step 2In small bowl, whisk together vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. While whisking constantly, gradually add oil.
3. Step 3In large bowl, toss escarole, shallots and walnuts. Just before serving, drizzle vinaigrette over top and gently toss to coat. Sprinkle with blue cheese and pomegranate seeds.

NUTRITIONAL INFORMATION (per serving): About 235 calories, 21.5 g fat (4.5 g saturated), 6 g protein, 345 mg sodium, 7 g carb, 4 g fiber

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