Peach and Escarole Salad

One trick with escarole is to make sure you are using a sweet enough dressing to offset the bitterness. I accomplished that with a dressing of sherry and rice vinegar, and then, just to hedge my bets, I added some perfectly ripe peaches to the mix. The result was one of the best salads I've had in years.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 191 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 tablespoon rice vinegar
• 1 teaspoon mayonnaise
• 1 peach, sliced
• 1 tablespoon sherry vinegar
• 4 ounces goat cheese, crumbled
• ½ cup toasted walnuts
• 1 small head escarole, cut into 1-inch ribbons

Recipe Instructions

Step 1

Whisk olive oil, rice vinegar, sherry vinegar, mayonnaise, salt, and black pepper in a bowl until smooth.

Step 2

Place escarole, peach slices, goat cheese, and walnuts in a large bowl; drizzle in vinegar mixture and toss to coat.