Escarole And Butter Lettuce Salad With Pomegranate Seeds And Hazelnuts Recipes

Steps:

• Whisk together the honey, whole grain mustard, lemon juice, and then stream in the olive oil. Season with salt and pepper and toss with the escarole.

Steps:

• Vinaigrette:.
• Wisk vinegar, honey, shallot, and mustard in medium bowl.
• Gradually wisk in oil.
• Season with salt and pepper.
• Salad:.
• Place torn lettuce in a large bowl.
• Add vinaigrette, nuts, and apple.
• Toss to coat.
• Garnish with pomegranate seeds, tarragon (if using) and cheese.

Steps:

• Combine the lemon juice, shallots, mustard, and marjoram in a medium bowl, and whisk to combine. Slowly add olive oil, whisking constantly, until incorporated. Season with salt and pepper.
• Toss escarole with just enough vinaigrette to coat. Arrange persimmon slices over greens, and sprinkle with pomegranate seeds, if using. Serve remainingvinaigrette on the side.

Steps:

• For vinaigrette:
• Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
• For salad:
• Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon, and cheese.

Steps:

• Place the greens in a large bowl. Add the dressing and toss to coat.
• Sprinkle the pomegranate seeds over the greens and serve with freshly ground pepper.