Escarole (endive), Walnut & Fontina Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.