Apple Escarole Salad with Blue Cheese and Hazelnuts

17 June

2 tablespoons apple cider vinegar
1 tablespoon minced shallots
1 teaspoon dry mustard
sea salt and freshly ground black pepper
6 tablespoons olive oil
2 ounces whole shelled hazelnuts, toasted and skinned
2 large apples (such as Fujis or Galas), quartered, cored, and sliced into thin wedges
1 pound escarole, torn or cut into bite sized pieces (about 6 cups)
3 ounces blue cheese, crumbled (about ¾ cups)
1 small red onion, very thinly sliced lengthwise (about ½ cup)
½ cup chopped fresh flat-leafed parsley

1. In a small bowl, whisk together the vinegar, shallot, mustard, and ½ teaspoon each salt and pepper. Whisk in the olive oil in a slow and steady stream until incorporated.
2. Put the nuts in a zip-lock bag, force the air out, seal, and break nuts with a meat pounder or heavy skillet into uneven pieces.
3. In a large bowl, toss the apples with 1 Tablespoon of the dressing. Add the escarole, cheese, onion, parsley, and hazlenuts. Toss with remaining dressing and serve.

Serves 6

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