Escarole, Parsley And Apple Salad With Goat Cheese And Pomegranate

• 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

1. Put the salad ingredients (everything but the oil and vinegar) into a salad bowl.
2. Whisk the vinegar and oil together in a small bowl. Season to taste with salt and pepper.
3. 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.

escarole leaves, parsley, apple, pomegranate seeds, walnuts, goat cheese, olive oil, sherry vinegar, salt

Taken from food52.com/recipes/1657-escarole-parsley-and-apple-salad-with-goat-cheese-and-pomegranate (may not work)