Escarole Salad With Champagne Vinaigrette - cooking recipe

Ingredients

1 cup pecan halves
1/4 cup olive oil
1 1/4 tablespoons champagne vinegar
1 tablespoon Dijon mustard
2 tablespoons shallots, finely minced
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 head escarole, clean, dried, and torn into pieces

Preparation

Preheat oven to 325\u00b0F. Line a baking sheet with foil. Spread pecans evenly over baking sheet in a single layer. Toast until pecans become fragrant, 5-7 minute Do not let burn. Remove from baking sheet and chop nuts in 1/2. Set aside.
In small container with lid, combine vinegar, oil, mustard, shallots, salt, and pepper. Secure and shake until emulsified and well blended.
Add escarole to large salad bowl. Drizzle dressing to toss. Sprinkle pecans over salad.