Pear, Escarole, and Endive Salad with Toasted Hazelnuts and Sherry Vinaigrette Gluten-Free Recipe
Make it easy on yourself: Prepare the dressing in advance, then finish the salad at the last minute. Also, sub other greens if you want: arugula, frisée, and romaine work, too.
Servings8
Ingredients
1/2cupextra-virgin olive oil
3tablespoonssherry vinegar
1teaspoongluten-free Dijon mustard
1/4teaspoonsugar
Kosher salt
2ripe Bosc or red pears,sliced into thin wedges
1head escarole,cut into bitesize pieces
3heads Belgian endive,cut into bite-size pieces
1/2cuptoasted hazelnuts,coarsely chopped
Instructions
In a salad bowl, whisk together the oil, vinegar, mustard, sugar, and 1/4 teaspoon salt. When ready to serve, whisk the dressing again, add the pear, escarole, and endive, toss to coat, sprinkle with the hazelnuts and a pinch of salt, and serve.