Escarole Salad With Mustard Dressing

• 1 small head escarole
• 1 teaspoon Dijon-style mustard
• 1 clove garlic, peeled and minced (about 1/2 teaspoon)
• 1 teaspoon red-wine vinegar
• 1 1/2 to 2 tablespoons olive oil
• 1 tablespoon fat from the drippings of the chicken

1. Remove the outside leaves of the escarole and cut the remainder into 2-inch pieces.
2. Wash and dry thoroughly.
3. You should have about 4 cups washed greens.
4. Blend the mustard, garlic, vinegar and olive oil in a bowl or jar.
5. Just before serving, combine the greens, the dressing and the reserved drippings and toss to mix.

head, mustard, clove garlic, redwine vinegar, olive oil, chicken

Taken from cooking.nytimes.com/recipes/11355 (may not work)