Tangy Escarole Salad - Rachael Ray Every Day

    Tangy Escarole Salad

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    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.