Escarole and Fennel Salad With Pears and Gruyère |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Cooking Light. 2004. Ingredients:
3 tablespoons sherry wine vinegar or 3 tablespoons cider vinegar |
1 tablespoon almond oil |
1/2 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
6 cups torn escarole (about 1 head) |
4 cups thinly sliced fennel bulbs (about 1 medium bulb) |
3 pears, cored and thinly sliced |
1/4 cup finely shredded gruyere cheese |
Directions:
1. Combine first 4 ingredients, stirring with a whisk.
2. Combine escarole and fennel in a large bowl. Add pears, and toss gently to combine. Drizzle dressing over salad; toss gently to coat. Top with shredded cheese.
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