Recipe courtesy of Bobby Flay

Winter Green Salad with Green Apple Vinaigrette

Name: Winter Green Salad with Green Apple Vinaigrette
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 servings
Cuisine: american
Ingredients: 1 small head escarole, torn into bite-sized pieces; 1 Belgian endive, leaves separated; 1 celery stalk, cut on the diagonal into thin slices; 1 small Granny Smith apple, halved cored and thinly sliced; 1 tablespoon cider vinegar; 1 tablespoon white wine vinegar; 1 tablespoon finely diced shallot; 1/4 cup olive oil; Salt and freshly ground black pepper; Shaved Parmigiano-Reggiano, for garnish

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 2 servings

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Ingredients

1 small head escarole, torn into bite-sized pieces

1 Belgian endive, leaves separated

1 celery stalk, cut on the diagonal into thin slices

1 small Granny Smith apple, halved cored and thinly sliced

1 tablespoon cider vinegar

1 tablespoon white wine vinegar

1 tablespoon finely diced shallot

1/4 cup olive oil

Salt and freshly ground black pepper

Shaved Parmigiano-Reggiano, for garnish

Directions

Combine greens, celery, and apples in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette. Garnish with shaved Parmigiano.