3 escarole salad with champagne vinaigrette Recipes

pecan halves, olive oil, champagne vinegar, dijon mustard, shallots, finely minced, salt, ground pepper, head escarole , clean, dried, and torn into pieces

vinaigrette, plum preserves, champagne vinegar or white wine vinegar, dijon mustard, canola or peanut oil, chopped shallots, salt and freshly ground black pepper to taste, salad, spinach or 1 lb. fresh loose, red or green swiss chard or young kale, heads frisee or escarole, olive oil or peanut oil, roasted , peeled hazelnuts, roughly chopped (about 3 oz)