Escarole with Gorgonzola and Honey-Glazed Pecans
1 head escarole, 10-12 ounces, washed, dried, and torn into leaves
4 ounces gorgonzola or other blue-veined cheese, crumbled and divided
3/4 cup
Honey Glazed Pecans (Recipe of the Day - October 22)
1/2 cup
Red Wine Vinaigrette (Recipe of the Day - October 23)
Preparation
Toss together the escarole, half the gorgonzola, and half of the pecans in a large bowl along with the vinaigrette.
Divide among 4 plates and garnish with the remaining gorgonzola and pecans.
Serve immediately.
Serves 4