Escarole and Gruyere Salad with Walnut Oil

1. 1

   To make the vinaigrette: In a small bowl, whisk together the oils, vinegar, shallot, and salt and pepper to taste.

2. 2

   Let stand 30 minutes to allow shallot flavor to mellow.

3. 3

   Taste and adjust the balance as needed.

4. 4

   Preheat the oven to 350F.

5. 5

   Toast the walnuts on a baking sheet until fragrant and lightly colored, about 15 minutes.

6. 6

   Let cool.

7. 7

   Break any large pieces up by hand.

8. 8

   In a large salad bowl, combine the escarole, walnuts, Gruyere, and parsley.

9. 9

   Add enough of the dressing to coat the salad lightly; you may not need it all.

10. 10

    Toss well.

11. 11

    Season with salt and pepper to taste and toss again.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.