- 3 cups small head of escarole washed and dried thoroughly
- 1 large Honey Crisp apple or 2 small
- 1/2 cup smoked almonds chopped
- 2/3 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tbsp honey
- 1 tbsp water
- 1 tsp grainy mustard
- 2 garlic cloves chopped
- 1 tsp grated orange zest
- juice of 2 oranges
- salt and pepper to taste
For the salad thoroughly dry the escarole. This allows the dressing to stick and not just roll off the escarole.
Slice the apple with a mandoline. Top the escarole with apples and chopped almonds.
For the dressing place all ingredients except oil in a bowl and whisk to combine. Add olive oil in a slow stream while whisking constantly. Alternately, mix all ingredients in a blender. This will result in a thicker dressing.
Calories: 488kcal | Carbohydrates: 19g | Protein: 4g | Fat: 45g | Saturated Fat: 5g | Sodium: 29mg | Potassium: 316mg | Fiber: 4g | Sugar: 13g | Vitamin A: 835IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 1.4mg