Escarole Salad with Hazelnuts and Currants

• 1 teaspoon minced garlic
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons dried currants
• 1 tablespoon cider vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 heads escarole (2 lb), dark outer leaves removed and pale green and yellow inner leaves torn into bite-size pieces (16 cups)
• 1/4 cup fresh flat-leaf parsley leaves
• 1/3 cup hazelnuts, toasted and chopped

1. Cook garlic in oil in an 8-inch nonstick skillet over moderate heat, stirring, until fragrant, about 30 seconds.
2. Add currants and cook, stirring, 20 seconds, then whisk in vinegar, salt, and pepper.
3. Toss escarole, parsley, and nuts with warm dressing in a large bowl and serve immediately.

garlic, extravirgin olive oil, currants, cider vinegar, salt, black pepper, outer, parsley, hazelnuts

Taken from www.epicurious.com/recipes/food/views/escarole-salad-with-hazelnuts-and-currants-106063 (may not work)