Escarole Salad with Walnuts, Pecorino & Pickled Onions

• 1/2 cup red wine vinegar
• 2 tablespoons kosher salt
• 1 tablespoon sugar
• 2 or 3 really good shots of Tabasco or other hot sauce
• 1 red onion, sliced into very thin rings
• 1/2 cup freshly grated Pecorino
• 1/2 cup walnuts, toasted (see page 17)
• 1 bunch of fresh chives
• 1 head of escarole, cut into bite-size pieces
• Big fat finishing oil
• Kosher salt

1. Combine the vinegar with 1/2 cup cold water in a small bowl.
2. Add the salt, sugar, and Tabasco and stir to combine; add the onion and let sit for at least 1 hour.
3. Put the Pecorino, walnuts, and chives in a food processor and pulse until coarsely chopped.
4. In a large bowl, toss the escarole with the walnut mixture and some of the pickled red onions.
5. Dress with a bit of the pickling liquid and finishing oil.
6. Season with salt.

red wine vinegar, kosher salt, sugar, hot sauce, red onion, freshly grated pecorino, walnuts, chives, oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/escarole-salad-with-walnuts-pecorino-pickled-onions-378144 (may not work)