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Escarole Salad With Walnuts and Parmesan


Escarole Salad With Walnuts and Parmesan Recipe

Ingredients:
  • 1 cup walnuts, roughly chopped
  • 1 large head escarole, torn into pieces (about 12 cups)
  • 1 small red onion, thinly sliced
  • 2 ounces Parmesan, shaved (about 1/2 cup)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/3 cup kosher salt and black pepper
Directions:
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