Escarole Salad with Toasted Walnuts and Red Wine Vinaigrette

1. 1

   Heat oven to 375 degrees F. Spread the nuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; transfer to a bowl (they will keep cooking on the baking sheet).

2. 2

   Meanwhile, cut away the peel and white pith from the oranges.

3. 3

   Working over a bowl, cut the oranges into segments.

4. 4

   In a small bowl, whisk together the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

5. 5

   Whisking constantly, gradually add the oil.

6. 6

   In a large bowl, gently toss the escarole, onion, walnuts, and oranges.

7. 7

   Just before serving, drizzle the vinaigrette over the top and gently toss to coat.

8. 8

   Sprinkle with the blue cheese and pomegranate seeds (if using).

* Per serving · 4 servings · Values may vary.

No additional tips available.