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Escarole and Fennel Salad with Pears and Gruyere Recipe

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This recipe for Escarole and Fennel Salad with Pears and Gruyere, by , is from Fisher Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Tam Noirot
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp. cider vinegar or sherry vinegar
1 Tbsp. almond oil
1/2 tsp. salt
1/8 tsp. ground black pepper
6 cups (about 1 head) escarole, torn
4 cups fennel bulb (about one medium bulb), thinly sliced
3 Bartlett or Anjou pears, cored and thinly sliced
1/4 cup (1 oz.) Gruyere cheese, finely shredded
Directions:
Directions:
Combine first 4 ingredients, stirring with a whisk.

Combine escarole and fennel in a large bowl. Add pears, and toss gently to combine. Drizzle dressing over salad; toss gently to coat. Top with shredded cheese.

 

 

 

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