Escarole Salad with Toasted Walnuts and Red Wine Vinaigrette

• 1 c. walnuts
• 2 navel oranges
• 2 tbsp. red wine or sherry vinegar
• 1 tbsp. Dijon mustard
• kosher salt
• Pepper
• 13 c. olive oil
• 1 head escarole
• 1 small red onion
• 6 oz. blue cheese
• 1/2 c. pomegranate seeds

1. Heat oven to 375 degrees F. Spread the nuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; transfer to a bowl (they will keep cooking on the baking sheet).
2. Meanwhile, cut away the peel and white pith from the oranges.
3. Working over a bowl, cut the oranges into segments.
4. In a small bowl, whisk together the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
5. Whisking constantly, gradually add the oil.
6. In a large bowl, gently toss the escarole, onion, walnuts, and oranges.
7. Just before serving, drizzle the vinaigrette over the top and gently toss to coat.
8. Sprinkle with the blue cheese and pomegranate seeds (if using).

walnuts, oranges, red wine, mustard, kosher salt, pepper, olive oil, head, red onion, blue cheese, pomegranate seeds

Taken from www.delish.com/recipefinder/escarole-salad-toasted-walnuts-red-wine-vinaigrette-recipe-wdy1212 (may not work)