Autumn Escarole Salad
Ingredients:
6 cups chopped escarole, a combination of the light outer leaves and inner pale leaves is nice
2 apples, sliced
4 oz. goat cheese, crumbled
4 oz. toasted pumpkin seeds
2 glugs good olive oil
Splash of red wine vinegar
Sea salt and pepper
Directions:
- In a salad bowl, toss the escarole and the sliced apples with olive oil, vinegar and add a pinch of salt and a few grinds of fresh pepper. Gently add in the goat cheese and sprinkle with the toasted pumpkin seeds.
