Escarole and Pecan Salad

Recently, I wrote about a Blueberry Salsa-Topped Chicken. It was a perfect summer dinner for two. I wanted to have an accompaniment for the entree that was just as light and refreshing. I also wanted a side dish that didn't have bold flavors that would detract from the blueberry salsa. What I decided to create was a salad made with tender escarole topped only with pecans and a homemade champagne vinaigrette.

Having made and enjoyed this salad, I could see some different options for this salad:

  • substitute balsamic vinaigrette for the champagne vinaigrette
  • add bleu cheese
  • season the pecans, making them spicy or sweet
  • use walnuts or almonds instead of pecans

Give this salad a try with some of these options, and let me know how you like it!

To view the original recipe, click here.

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