Escarole orange salad
Serves 6
1 head of escarole 1/2 tbsp. sugar
1/2 cup chopped pecans 1 tbsp. dijon mustard
2 oranges 1/4 cup olive oil
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Thoroughly wash the escarole and drain. Separate the leaves and break each into bite size pieces. Put the escarole into a large salad bowl and add the pecans. Peel the oranges and cut lengthwise into quarters and then cut each into 1/4 inch slices. Add to the escarole. Mix the lemon juice, sugar and the mustard until it is thoroughly blended. Add the oil in a stream and blend in completely. Add to the salad with the ground pepper and toss. Serve.
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