Escarole With Carrot Vinaigrette

• 1 head escarole (torn)
• 2 carrots (peeled, grated)
• 12 cup walnuts (chopped)
• 2 12 teaspoons thyme leaves (minced)
• 13 cup maple syrup
• 14 cup cider vinegar
• salt & fresh ground pepper (to taste)
• 12 cup olive oil

1. Prepare escarole.
2. Place on plates.
3. Puree rest.
4. Drizzle on (may not need all of the vinaigrette).
5. Serve immediately.

head, carrots, walnuts, thyme, maple syrup, cider vinegar, salt, olive oil

Taken from www.food.com/recipe/escarole-with-carrot-vinaigrette-159305 (may not work)