Escarole Salad With Champagne Vinaigrette

• 1 cup pecan halves
• 1/4 cup olive oil
• 1 1/4 tablespoons champagne vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons shallots, finely minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 head escarole, clean, dried, and torn into pieces

1. Preheat oven to 325u0b0F. Line a baking sheet with foil. Spread pecans evenly over baking sheet in a single layer. Toast until pecans become fragrant, 5-7 minute Do not let burn. Remove from baking sheet and chop nuts in 1/2. Set aside.
2. In small container with lid, combine vinegar, oil, mustard, shallots, salt, and pepper. Secure and shake until emulsified and well blended.
3. Add escarole to large salad bowl. Drizzle dressing to toss. Sprinkle pecans over salad.

pecan halves, olive oil, champagne vinegar, mustard, shallots, salt, ground pepper, head

Taken from www.food.com/recipe/escarole-salad-with-champagne-vinaigrette-353483 (may not work)