Escarole Salad with Maple Vinaigrette

Doreen Fish


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 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!!


★★★★★ 2 votes



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  • 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
  • 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


  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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About Escarole Salad with Maple Vinaigrette

Course/Dish: Lettuce Salads

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