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Winter Salad with Escarole and Butternut Squash and Beets


½ cup extra virgin olive oil, divided

1 medium/large beet, peeled and cubed

1 medium butternut squash, peeled, seeded and cubed

2 teaspoons fresh thyme leaves (optional)

5 tablespoons champagne vinegar (or white wine vinegar)

1 garlic clove, finely minced

2 teaspoons coarse-grain Dijon mustard

2 teaspoons maple syrup

Salt and freshly ground black pepper to taste

1 head escarole, washed and chopped

1 head curly endive/frisee, washed and chopped

1/2 cup walnuts, lightly toasted and chopped



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