1 small head escarole, torn into bite-sized pieces |
1 belgian endive, leaves separated |
1 celery stalk, cut on the diagonal into thin slices |
1 small granny smith apple, halved cored and thinly sliced |
1 tablespoon cider vinegar |
1 tablespoon white wine vinegar |
1 tablespoon finely diced shallot |
1/4 cup olive oil |
salt and freshly ground black pepper |
shaved parmigiano-reggiano, for garnish |
