Escarole Salad With Celery And Pine Nuts Recipe

Ingredients

3 tablespoons red-wine vinegar

1 tablespoon whole-grain mustard

1 small shallot, finely chopped (about 2 tablespoons)

1/2 cup extra-virgin olive oil

Coarse salt and freshly ground pepper

2 stalks celery, thinly sliced, plus 1/4 cup packed leaves

1 medium head escarole (about 10 ounces), trimmed and torn into large pieces (about 10 cups)

1/4 cup pine nuts, toasted

Preparation

Whisk together vinegar, mustard, and shallot in a small bowl. Gradually add oil in a steady stream and whisk until combined thoroughly. Season with salt and pepper.

Combine celery stalks and leaves, escarole, and pine nuts in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons vinaigrette; toss to combine. Vinaigrette can be made 2 days ahead and stored in refrigerator.