Ingredients
1/4 head escarole, trimmed and torn
2 sprigs fresh flat-leaf parsley, leaves only
1/4 red apple, such as Fuji, thinly sliced
1 ounce Stilton cheese, crumbled
1/4 cup toasted walnuts, coarsely chopped
Coarse salt and freshly ground pepper
Buttermilk-Herb Dressing
Preparation
Place escarole, parsley, apple, cheese, walnuts in a medium bowl; season with salt and pepper. Add dressing and toss until well combined. Serve immediately.
