Salad with Citrus and Walnuts
- Level: Easy
- Yield: 4 servings
- Total: 5 min
- Active: 5 min
Directions
- Whisk 1/4 cup each olive oil and minced shallot, 4 teaspoons white wine vinegar, 1 teaspoon Dijon mustard and 1/2 teaspoon each kosher salt and pepper in a large bowl. Add 1 head each chopped escarole and frisée and toss; season with salt and pepper. Add the segments from 1 grapefruit and 1 orange and 1/2 cup chopped toasted walnuts and gently toss.