Escarole-Apple Salad with Walnut Dressing

  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 servings
Save Recipe


  1. Puree 1/4 cup apple cider vinegar, 3 tablespoons chopped walnuts, 2 teaspoons dijon mustard, 1 teaspoon honey and 1/2 teaspoon kosher salt in a blender until smooth. Slowly add 1/3 cup olive oil with the motor running; blend until creamy. Combine 1 torn head escarole, 1 thinly sliced fennel bulb, 2 thinly sliced apples and/or pears, 1 cup fresh parsley, ½ cup chopped walnuts and 1/4 cup minced chives in a large bowl. Add the dressing, season with salt and pepper and toss.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Escarole Salad

Debi's Salad

Fennel Salad

Warm Escarole Salad

Fennel Salad with Apricots

Fennel and Greens Salad

Orange and Fennel Salad

Pomegranate Holiday Salad

🤤 More Drool-Worthy Recipes