JadziaDax

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