Endive, Escarole and Apple Salad with White Wine Vinaigrette

  1. Boil wine in heavy medium saucepan until reduced to 3 tablespoons, about 13 minutes.
  2. Pour into small bowl; cool.
  3. Whisk in oil and vinegar.
  4. Season vinaigrette with salt and pepper.
  5. Toss escarole, endive, arugula and celery in large bowl.
  6. Add apple, pecans and Parmesan.
  7. 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)

Another recipe

Switch theme