In a large bowl combine the tomatoes, olives, mint and salt. Add the escarole, oil and vinegar and toss gently to coat. Sprinkle in the avocado and the pine nuts, then serve.
Recipe courtesy of Giada De Laurentiis
Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.
Celebrate the Easter festival with simple, classic recipes like this perfect glazed ham.
52 Different Ways to Eat Eggs