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Author Notes: I like to use non-traditional greens in my salads. Escarole is most commonly seen in soup or sauteed, but the inner, most tender leaves are perfect for salads. Parsley is also a great addition to the salad bowl. It has a great "green" flavor that adds a deep note to simple lettuce salads. It also has the benefit of longevity in the crisper drawer so there's always something green to add to your plate. - Savorykitchen
- 3 cups escarole leaves (from the center of the head), torn into bite-sized pieces
- 1/2 cup parsley leaves
- 1 apple, thinly sliced
- 1/4 cup pomegranate seeds
- 1/4 cup walnuts, toasted
- 1/4 cup goat cheese, crumbled
- 4 tablespoons olive oil
- 2 tablespoons sherry vinegar
- salt and pepper
- Put the salad ingredients (everything but the oil and vinegar) into a salad bowl.
- Whisk the vinegar and oil together in a small bowl. Season to taste with salt and pepper.
- Toss the salad with the dressing, making the ingredients are evenly distributed and lightly coated with dressing. Serve with freshly ground pepper. Make sure the walnuts and pomegranate seeds are distributed evenly across the servings.
- This recipe was entered in the contest for Your Best Autumn Salad
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