Escarole and Fennel Salad With Pears and Gruyere

• 3 tablespoons sherry wine vinegar or 3 tablespoons cider vinegar
• 1 tablespoon almond oil
• 12 teaspoon salt
• 18 teaspoon fresh ground black pepper
• 6 cups torn escarole (about 1 head)
• 4 cups thinly sliced fennel bulbs (about 1 medium bulb)
• 3 pears, cored and thinly sliced
• 14 cup finely shredded gruyere cheese

1. Combine first 4 ingredients, stirring with a whisk.
2. Combine escarole and fennel in a large bowl.
3. Add pears, and toss gently to combine.
4. Drizzle dressing over salad; toss gently to coat.
5. Top with shredded cheese.

sherry wine vinegar, almond oil, salt, ground black pepper, fennel bulbs, gruyere cheese

Taken from www.food.com/recipe/escarole-and-fennel-salad-with-pears-and-gruy-re-340477 (may not work)