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Escarole Salad with Apples and Pecans Recipe


4 servings


1 tablespoon olive oil

1 tablespoon white-wine vinegar

2 teaspoons Dijon mustard

Coarse salt and ground pepper

1 head escarole (1 pound), cored, trimmed, and torn into bite-size pieces

1 apple, halved, cored, and thinly sliced

1/2 cup pecans, toasted



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