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Escarole Salad With Walnuts and Parmesan
- 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:View on Real Simple
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