Escarole Salad with Red Quinoa and Hazelnuts
Ingredients
- 1/4 cup red quinoa, rinsed and drained
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon plus 1 teaspoon honey
- Fine sea salt
- Pepper
- 1 head of escarole, chopped into bite-size pieces
- 1 Granny Smith apple—halved, cored and thinly sliced on a mandoline
- 1/2 cup toasted hazelnuts, chopped
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