Escarole And Fennel Salad With Pears And Gruyère

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons sherry wine vinegar or 3 tablespoons cider vinegar
• 1 tablespoon almond oil
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 6 cups torn escarole (about 1 head)
• 4 cups thinly sliced fennel bulbs (about 1 medium bulb)
• 3 pears, cored and thinly sliced
• 1/4 cup finely shredded gruyere cheese

Recipe

• 1 combine first 4 ingredients, stirring with a whisk.
• 2 combine escarole and fennel in a large bowl. add pears, and toss gently to combine. drizzle dressing over salad; toss gently to coat. top with shredded cheese.