Escarole-and-Brussels Sprout Salad

• 1/2 cup plus 2 tablespoons Champagne vinegar
• 1 tablespoon sugar
• Kosher salt
• 1 medium red onion, halved lengthwise and very thinly sliced crosswise
• 1/2 cup buttermilk
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon coarsely ground black pepper
• 1/2 small garlic clove, minced
• Two 3/4-pound heads of escarole, white and light green leaves only, torn into bite-size pieces
• 1 pound brussels sprouts, shredded
• 1 cup marcona almonds, chopped

1. In a medium bowl, whisk 1/2 cup of the vinegar with the sugar and 1/2 teaspoon of salt until the sugar dissolves.
2. Add the onion and toss.
3. Let stand at room temperature, tossing occasionally, until the onion is bright pink and crisp-tender, about 30 minutes.
4. Drain well.
5. In a serving bowl, whisk the buttermilk with the olive oil, pepper, garlic and the remaining 2 tablespoons of vinegar.
6. Season the dressing with salt.
7. Add the escarole, brussels sprouts, almonds and pickled onion and toss.
8. Season with salt and toss again; serve.

vinegar, sugar, kosher salt, red onion, buttermilk, extravirgin olive oil, ground black pepper, garlic, only, brussels sprouts, marcona almonds

Taken from www.foodandwine.com/recipes/escarole-and-brussels-sprout-salad (may not work)