From Cooking Light Magazine, December 2004.
3 tablespoons sherry vinegar or cider vinegar
1 tablespoon almond oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 cups torn escarole (about 1 head)
4 cups thinly sliced fennel bulb (about 1 medium bulb)
3 Bartlett or Anjou pears, cored and thinly sliced
1/4 cup (1 ounce) finely shredded Gruyere cheese
Combine first 4 ingredients, stirring with a whisk.
Combine escarole and fennel in a large bowl. Add pears, and toss gently to combine. Drizzle dressing over salad; toss gently to coat. Top with shredded cheese.
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