Recipe: Escarole Salad with Peach and Walnuts
Ingredients
- 1 small head escarole
- 1 ripe peach
- 4 oz goat cheese
- 1/2 cup toasted walnuts
- 1 tablespoon rice vinegar
- 1 tablespoon sherry vinegar
- 2 tablespoon olive oil
- salt and fresh ground black pepper to taste
Instructions
Step 1
Take 1 small escarole, cut in 1 inch pieces. Soak in cold water for 10 minutes. Then drain and dry well.
Step 2
Toast 1/2 cup walnuts, flip around for 3-5 minutes.
Step 3
Cut 1 ripe peach into half, twist it, and take out the stone. Slice it.
Step 4
Add 1 tablespoon rice vinegar,1 tablespoon sherry vinegar,
2 tablespoon olive oil,
and 1 tbsp mayonnaise,
some salt and fresh ground black pepper in a big bowl. Mix well.
Add the cut escarole in the bowl. toss well.
Step 5
Add some slices of the peach in the bowl. Stir well.
Step 6
Transfer the escarole in a serving bowl. Served with peach slices and toasted walnuts on the top.
