Endive, Escarole And Apple Salad With White Wine Vinaigrette

Serves: 5

Clair Leannon

1 January 1970

Based on User reviews:

48

Spice

48

Sweetness

48

Sourness

41

mins

Prep time (avg)

4.1

Difficulty

Ingredients:

2 cups

White Wine (dry such as viognier or gewürztraminer)

6 tbsps

Extra-Virgin Olive Oil

3 tbsps

White Wine Vinegar

1 small

Escarole (head, torn into 1 1/2-inch pieces)

1 medium

Belgian Endive (head, cut into 1-inch pieces)

1 small

Arugula (bunch, stemmed, cut into 1 1/2-inch pieces)

1 stalk

Celery (thinly sliced on diagonal)

1

Red Delicious Apple (halved, cored, thinly sliced)

1 cup

Pecan (toasted)

1 cup

Parmesan Cheese (shaved)

Directions:

1

Boil wine in heavy medium saucepan until reduced to 3 tablespoons, about 13 minutes

2

Pour into small bowl; cool

3

Whisk in oil and vinegar

4

Season vinaigrette with salt and pepper

5

Toss escarole, endive, arugula and celery in large bowl

6

Add apple, pecans and Parmesan

7

Toss salad with enough vinaigrette to coat and serve

8

Boil wine in heavy medium saucepan until reduced to 3 tablespoons, about 13 minutes

9

Pour into small bowl; cool

10

Whisk in oil and vinegar

11

Season vinaigrette with salt and pepper

12

Toss escarole, endive, arugula and celery in large bowl

13

Add apple, pecans and Parmesan

14

Toss salad with enough vinaigrette to coat and serve