escarole salad with maple vinaigrette

Name: Escarole Salad with Maple Vinaigrette
Yield: 4
Ingredients: 1/4 cup(s) olive oil, extra virgin; 2 tablespoon(s) maple syrup; 2 tablespoon(s) red wine vinegar; 1 tablespoon(s) grainy mustard; - salt and pepper; 1/2 cup(s) pecan pieces; 1 bunch(es) escarole, fresh; 4 - hard boiled eggs, sliced; 2 - bosc pears, cored and sliced thin; 2 - red bell peppers sliced thin

(2 RATINGS)

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Doreen Fish

Oshawa, ON

Updated on Feb 4, 2011

Pulled out some of my recipes tonight as we are having a dinner party tomorrow night and this is the salad we're having....since its out I thought I'd post....so delicious!!! We are having the salad, Prime Rib Roast,roasted garlic smashed potatoes, yorkshire pudding, steamed green beans and Creme Brulee for dessert with Chocolate Dipped Vanilla Biscotti for dipping!!

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yield 4 serving(s)

Ingredients

1/4 cup olive oil, extra virgin
2 tablespoons maple syrup
2 tablespoons red wine vinegar
1 tablespoon grainy mustard
- salt and pepper
1/2 cup pecan pieces
1 bunch escarole, fresh
4 - hard boiled eggs, sliced
2 - bosc pears, cored and sliced thin
2 - red bell peppers sliced thin

How To Make escarole salad with maple vinaigrette

Step 1

In a small bowl, whisk together olive oil, maple syrup, vinegar,mustard, garlic, salt and pepper; set aside. I a dry skillet, toast pecans for 2 mins and remove from heat. Roughly chop the escarole leaves and place in a large bowl. Toss with eggs, pears and red peppers. Divide the salad among 4 bowls, top with pecans and drizzle maple dressing over top.
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