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Escarole and Pecan Salad

by Michele Pesula Kuegler | July 10th, 2008 | Recipes, Salads
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When planning a meal, I enjoy the challenge of finding side dishes that coordinate with the entree. So, when we decided to make Blueberry Salsa-Topped Chicken, I began to consider options. With a variety of herbs and blueberries in the salsa and lime marinating with the chicken, I didn’t want to serve anything that would detract from these flavors. Plus, the main dish was fairly light, so I wanted to continue with that feel.

I decided to make a salad with a light dressing. As we would spend our afternoon shopping, I also wanted it to be a salad that had few ingredients, so it would be ready within minutes. As my friends and family know, I am a huge fan of caesar salad, which does have few ingredients, but tonight I wanted to try something different.

While shopping we found a head of escarole that looked wonderfully tender. We also purchased some champagne vinegar which would be a good basis for the dressing. Using just a few other ingredients from our pantry, a tasty salad would be made.

The salad and dressing were made in less than 5 minutes. Together they made a superb accompaniment to the chicken.

Escarole and Pecan Salad


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Ingredients
  1. 1/2 head escarole, rinsed, dried, and torn into bite-sized pieces
  2. 1/3 cup pecan halves
Champagne Vinaigrette
  1. 3/4 cup champagne vinegar
  2. 1/4 cup extra virgin olive oil
  3. 1 Tb. dijon mustard
  4. 2 – 3 Tb. honey
  5. 1 shallot, finely minced
  6. salt and pepper
Instructions
  1. Divide escarole among 2 plates. Sprinkle with pecan halves. Add dressing.
Champagne Vinaigrette
  1. Combine vinegar, olive oil, mustard, honey, shallot, salt, and pepper in a cruet. Cover and shake well.
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1 Comments
  1. […] we had leftover Champagne Vinaigrette, I wanted to make a salad that would work with this dressing.  Spinach salad is not popular with […]

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