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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.
Servings 8

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • 1 teaspoon gluten-free Dijon mustard
  • 1/4 teaspoon sugar
  • Kosher salt
  • 2 ripe Bosc or red pears, sliced into thin wedges
  • 1 head escarole, cut into bitesize pieces
  • 3 heads Belgian endive, cut into bite-size pieces
  • 1/2 cup toasted hazelnuts, coarsely chopped

Instructions

  1. 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.