Escarole Salad With Pear Slices Recipe
Ingredients 1 1/2 teaspoons Dijon mustard 3 tablespoons red-wine vinegar 1/2 cup plus 1 tablespoon extra-virgin olive oil Salt and freshly ground pepper 4 slices peasant or sandwich bread, crusts removed 1 head escarole, stem end removed 1 ripe Bosc pear 3 stalks celery, trimmed and cut crosswise into 1/4-inch-thick slices Preparation In a small bowl, whisk together mustard and red-wine vinegar. Slowly whisk in the olive oil; season with salt and pepper....