Tangy Escarole Salad
- 4Servings
Ingredients
- 3/4 cup chopped pecans
- 1/4 cup EVOO
- 2 tablespoons fresh lemon juice
- 1 tablespoon grainy Dijon mustard
- 1 small head escarole, torn
- 1 Honeycrisp apple, cored and thinly sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh tarragon leaves
Preparation
In skillet, toast pecans over medium, stirring often, until fragrant, 2 minutes; let cool. In bowl, whisk EVOO, lemon juice and mustard; season. Toss in all remaining ingredients; season.
