Escarole and Apple Salad

I love a bitter greens salad or a mix of mild lettuces and sharper flavors that you get from radicchio, arugula, escarole or endive. In this salad I balance the bitter with a thinly sliced sweet apple and white balsamic which is very sweet and acidic, a perfect complement.

Ingredients

• 1 head escarole

• 1/2 sweet apple, thinly sliced

• 1/2 fennel bulb, thinly sliced

• 2 tablespoons almond slivers

• 2 tablespoons good olive oil

• 2 tablespoons white balsamic vinegar

• salt and pepper

• Optional: shaved parmiggiano reggiano

Directions

Core the escarole and triple wash the leaves-it tends to contain a ton of dirt. Dry the leaves and pull out the softer, younger leaves which are the lighter ones near the core. Save the other half of the head to cook in another recipe.

In a large mixing bowl, toss the escarole, the sliced apple, fennel and the almonds. In a small bowl whisk the olive and vinegar and then toss with the escarole. season with salt and pepper.