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Categories:
sherry vinegar honey Dijon mustard olive oil shallots kosher salt freshly ground black pepper escarole romaine lettuce prunes pecans
Viewed: 55 - Published at: 4 years agoIngredients
- 1 teaspoon sherry vinegar
- 1 teaspoon honey
- 1/4 teaspoon Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups chopped escarole
- 2 cups chopped romaine lettuce
- 1 cup pitted prunes, chopped
- 1/4 cup chopped pecans, toasted
Method
- To prepare dressing, combine sherry vinegar, honey, and Dijon mustard in a small bowl; stir with a whisk. Gradually add olive oil, stirring with a whisk until blended. Add shallots, salt, and freshly ground black pepper; set aside.
- Combine escarole and romaine lettuce in a large bowl. Add prunes and pecans, and toss well. Pour vinaigrette over salad; toss gently to coat. Serve immediately.
