Toasted pecans and shaved Parmesan accent this lovely starter.
Recipe information
Yield
Makes 6 servings
Ingredients
2 cups dry white wine (such as Viognier or Gewürztraminer)
6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
1 small head escarole, torn into 1 1 /2-inch pieces
1 medium head Belgian endive, cut into 1-inch pieces
1 small bunch arugula, stemmed, cut into 1 1/2-inch pieces
1 stalk celery, thinly sliced on diagonal
1 Red Delicious apple, halved, cored, thinly sliced
1/2 cup pecans, toasted
1/3 cup shaved Parmesan cheese
Preparation
Step 1
Boil wine in heavy medium saucepan until reduced to 3 tablespoons, about 13 minutes. Pour into small bowl; cool. Whisk in oil and vinegar. Season vinaigrette with salt and pepper.
Step 2
Toss escarole, endive, arugula and celery in large bowl. Add apple, pecans and Parmesan. Toss salad with enough vinaigrette to coat and serve.
