Escarole Salad with Maple Vinaigrette
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!!
- 1/4 c
- olive oil, extra virgin
- 2 Tbsp
- maple syrup
- 2 Tbsp
- red wine vinegar
- 1 Tbsp
- grainy mustard
- salt and pepper
- 1/2 c
- pecan pieces
- 1 bunch
- escarole, fresh
- hard boiled eggs, sliced
- bosc pears, cored and sliced thin
- red bell peppers sliced thin
How to Make Escarole Salad with Maple Vinaigrette
- 1In 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.