Escarole (Endive), Walnut & Fontina Salad

Ingredients

• 1 teaspoon Dijon mustard
• 2 tablespoons rice vinegar
• 6 tablespoons olive oil
• 1 shallot
• peeled and sliced very thin
• 1 -2 garlic clove
• crushed
• 1 teaspoon kosher salt
• 14 teaspoon black pepper
• freshly ground
• 1 -1 12 lb escarole
• trimmed and cut into thin crosswise slices
• 6 ounces Fontina cheese
• cut into small cubes
• 1 cup walnuts
• lightly toasted & finely chopped

Instructions

1. In a large salad bowl, whisk together the mustard and the vinegar.
2. Add the olive oil, whisking constantly until the mixture is emulsified.
3. Add the shallot, garlic, salt & pepper and whisk once more.
4. Add the greens, cheese, and the walnuts to the dressing and toss thoroughly.
5. Serve right away.