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
  • kosher salt and black pepper
  • 1/3 cup olive oil

Heat oven to 375° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.

In a large bowl, combine the escarole, onion, Parmesan, and toasted walnuts.

In a small bowl, whisk together the vinegar, mustard, Â½ teaspoon salt, and Â¼ teaspoon pepper. Whisking constantly, gradually add the oil. Toss with the salad.

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