Escarole Salad That Your Taste Buds Will Love - cooking recipe

Ingredients

1 head escarole, leaves separated and washed and spun dry
1 small head butter lettuce, leaves separated and washed and spun dry
1 small onion, peeled and slice thin
12 ounces marinated artichokes
1/2 firm pear, washed and sliced with a vegetable peeler super thin
1/4 cup dried cherries, rough chopped
1/4 cup pine nuts
4 ounces goat cheese, sliced I used Blueberry coated cheese use what you favor
Dressing
2 ounces goat cheese
1 -3 garlic clove, roasted if you have
2 teaspoons prepared stone ground mustard
2 anchovies (optional)
salt
black pepper
2 -4 drops hot sauce
3/4 cup mayonnaise
2 tablespoons white balsamic vinegar
2 -4 basil, leaves

Preparation

Place escarole and butter lettuce in a large salad bowl.
Drain artichokes reserving 1 tablespoon of the marinade. Place it into blender. Add the dressing ingredients to the blender and blend till smooth.
Season to your likings by adding more vinegar or seasonings. chill while preparing salad.
Toss salad with artichoke hearts, onion slices and pear slices.
Top with cherries and toasted pine nuts.
Cool and scatter on salad.
Placed sliced goat cheese on salad. Or crumble the cheese over salad.
Pour over salad and enjoy.