Escarole Salad with California Dried Figs, Walnuts and Shaved Manchego
1 small head escarole, torn into 1 1/2 pieces
2 Belgian endive, leaves separated
2 celery stalks, cut on a sharp diagonal into thin slices
1 1/2 tablespoons white wine vinegar
1 teaspoon almond, walnut or hazelnut oil
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
10 Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and thinly sliced
1/2 cup toasted walnuts, coarsely chopped
3 ounce chunk aged Manchego cheese
- In a bowl, toss together the escarole, endive, and celery. Place in the refrigerator.
- In a small bowl, whisk together the vinegar, nut oil and olive oil. Season to taste with salt and pepper.
- To serve, toss the escarole, endive, and celery with the dressing, sliced dried figs and walnuts. Place in a salad bowl and using a cheese shaver or vegetable peeler, shave Manchego cheese onto the top of the salad.
Recipe courtesy of Joanne Weir.
amount per serving
- Calories 285
- % Calories from Fat 68%
- Protein 7
- Carbohydrates 17
- Fiber 6
- Potassium 496