Escarole Salad with Celery and Pine Nuts

Escarole Salad with Celery and Pine Nuts

INGREDIENTS

• 3 tablespoons red-wine vinegar
• 1 tablespoon whole-grain mustard
• 1 small shallot, finely chopped (about 2 tablespoons)
• 1/2 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 2 stalks celery, thinly sliced, plus 1/4 cup packed leaves
• 1 medium head escarole (about 10 ounces), trimmed and torn into large pieces (about 10 cups)
• 1/4 cup pine nuts, toasted

DIRECTIONS

Whisk together vinegar, mustard, and shallot in a small bowl. Gradually add oil in a steady stream and whisk until combined thoroughly. Season with salt and pepper. Combine celery stalks and leaves, escarole, and pine nuts in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons vinaigrette; toss to combine. Vinaigrette can be made 2 days ahead and stored in refrigerator.

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