Grilled Escarole With Smoked Cherry Sauce

• Grilled Escarole Salad
• 1 bunch Escarole head, halved
• 2/3 cup Walnuts, toasted
• 1/3 cup Goat cheese, crumbled
• Smoked Cherry Sauce
• 3 tablespoons Butter
• 2.5 tablespoons Shallots, minced
• 1/3 cup Cherry liquor or ruby port
• 2 tablespoons Balsamic vinegar
• 1 pint Cherries, pitted
• 2 sprigs Thyme

1. Place the escarole on the grill. Char and wilt the leaves on both sides. Transfer to a serving plate.
2. Top the grilled escarole with the toasted walnuts and goat cheese.
3. Place a small or medium cast iron skillet on the grill grate to heat. Have all your sauce ingredients ready - you will want to move fast!
4. Add the butter. When it foams, add the shallots and cook until they begin to brown.
5. Add the cherry liqueur and balsamic vinegar. Allow the sauce to simmer and reduce slightly.
6. Add the cherries and gently smash with the back of a spoon. When the cherries break down, add the thyme.
7. Remove the skillet from the heat and pour the sauce over the grilled escarole.

salad, head, walnuts, goat cheese, cherry sauce, butter, shallots, cherry liquor, balsamic vinegar, cherries, thyme

Taken from food52.com/recipes/59147-grilled-escarole-with-smoked-cherry-sauce (may not work)