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Roasted escarole with walnut vinaigrette » Simple and Healthy Recipe! ✅

I love how the sweetness of the pecan vinaigrette contrasts with the bitterness of the escarole. This would make a nice roast chicken or duck to go with your next dinner. —Sarah Fiorito

WHO: Sarah Fioritto is a Minneapolis-based restaurant waitress, food blogger, and passionate home cook. WHAT: A worthy side dish for a quick and easy dinner. HOW: Roast endive, prepare vinaigrette. Sprinkle and serve. WHY WE LOVE IT: We love how the endive’s bitterness is tamed by the hot oven; it becomes soft, smooth and caramelized, a perfect counterpoint to the tart and nutty vinaigrette. Not only does it look fancy, it also tastes great at room temperature, making it perfect for entertaining. – Publishers

  • For the roasted endive
  • 12 Belgian endive

  • Olive oil

  • kosher salt

  • For the walnut vinaigrette
  • 2 tablespoons white wine vinegar

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon sugar

  • 6 tablespoons of walnut oil

  • 1/4 cup chopped walnuts, toasted

  • Kosher salt and freshly ground black pepper

  1. Preheat oven to 400°F.

  2. Peel the bottom of the escarole and cut it in half, lengthwise. Arrange on a baking sheet, drizzle lightly with olive oil and sprinkle with salt. Toss to coat evenly and place endive cut side down. Grill until tender and browned in spots, about 25 minutes.

  3. Meanwhile, prepare the vinaigrette. In a small bowl, she mixes the vinegar, mustard, and sugar. Slowly whisk in the walnut oil, creating an emulsion. Add the toasted walnuts. Taste. Season with salt and pepper to taste.

  4. Transfer the escarole to a serving dish and pour a little vinaigrette on top. Any leftover vinaigrette can be passed to the table or saved to dress a salad.

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