Endive, Escarole and Apple Salad with White Wine Vinaigrette
- 2 cups dry white wine (such as Viognier or Gewurztraminer)
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1 small head escarole, torn into 1 1 /2-inch pieces
- 1 medium head Belgian endive, cut into 1-inch pieces
- 1 small bunch arugula, stemmed, cut into 1 1/2-inch pieces
- 1 stalk celery, thinly sliced on diagonal
- 1 Red Delicious apple, halved, cored, thinly sliced
- 1/2 cup pecans, toasted
- 1/3 cup shaved Parmesan cheese
- Boil wine in heavy medium saucepan until reduced to 3 tablespoons, about 13 minutes.
- Pour into small bowl; cool.
- Whisk in oil and vinegar.
- Season vinaigrette with salt and pepper.
- Toss escarole, endive, arugula and celery in large bowl.
- Add apple, pecans and Parmesan.
- Toss salad with enough vinaigrette to coat and serve.
white wine, extravirgin olive oil, white wine vinegar, head, endive, arugula, celery, red delicious apple, pecans, parmesan cheese
Taken from www.epicurious.com/recipes/food/views/endive-escarole-and-apple-salad-with-white-wine-vinaigrette-5151 (may not work)