Apple and Escarole Salad with Blue Cheese and Hazelnuts

My current favorite salad — reminds me of Portland.


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Serves 6

2 T. apple cider vinegar

1 T. minced shallot

1 t. Dijon mustard
Kosher salt and freshly ground black pepper
6 T. extra-virgin olive oil
2 oz. whole shelled hazelnuts (about 1/2 cup), toasted and skinned
1 lb. (about 2 large) sweetish apples (Pink Ladies are my fave), quartered, cored, and sliced into thin wedges

In a small bowl, whisk together the vinegar, shallot, mustard, and 1/2 tsp. each salt and pepper. Whisk in the oil in a slow and steady stream until incorporated.

Put the nuts in a zip-top bag, force out the air, seal the bag, and break the nuts with a meat pounder or a heavy skillet into uneven pieces.

In a large bowl, toss the apples with 1 Tbs. of the dressing. Add the escarole, cheese, onion, parsley, and hazelnuts. Toss with the remaining dressing and serve.


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