Escarole Salad with Green Apple Vinaigrette and Crispy Shallots
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large shallot, thinly sliced
- Coarse salt and ground pepper
- 2 tablespoons white-wine or Champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 3 tablespoons diced peeled Granny Smith apple
- 1 large head escarole, trimmed and cut into bite-size pieces
- 2 celery stalks, cut into 1/2-inch pieces, plus 1/2̇ cup tender inner leaves
Instructions
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