How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Escarole (Endive), Walnut & Fontina Salad?

You need 10 ingredients. The key ingredients include: 1 teaspoon Dijon mustard, 2 tablespoons rice vinegar, 6 tablespoons olive oil, 1 shallot, peeled and sliced very thin, and more.

Is Escarole (Endive), Walnut & Fontina Salad suitable as salads?

Yes, Escarole (Endive), Walnut & Fontina Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Escarole (Endive), Walnut & Fontina Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Escarole (Endive), Walnut & Fontina Salad Recipe

Name: Escarole (Endive), Walnut & Fontina Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Dijon mustard; 2 tablespoons rice vinegar; 6 tablespoons olive oil; 1 shallot, peeled and sliced very thin; 1 -2 garlic clove, crushed; 1 teaspoon kosher salt; ¼ teaspoon black pepper, freshly ground; 1 -1 12 lb escarole, trimmed and cut into thin crosswise slices; 6 ounces Fontina cheese, cut into small cubes; 1 cup walnuts, lightly toasted & finely chopped

Escarole (Endive), Walnut & Fontina Salad

Eats Now Editorial Team · 601 kcal · Salads

Escarole (Endive), Walnut & Fontina Salad – a delicious recipe with mustard, rice vinegar, olive oil, shallot, garlic, kosher salt. Easy to follow and perfect for any occasion.

Serves 4 Salads

Escarole (Endive), Walnut & Fontina Salad

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