Serves 4
Ingredients:
Salad
1 medium head escarole, trimmed and chopped into bite-size pieces
8 oz. thick slice of ham, cut into 1/2 inch cubes
4 slices bacon, crumbled
1 chicken breast, grilled and cut into 1/2 inch cubes
1 cup cherry tomatoes, halved
3/4 cup blanched fresh peas or thawed frozen peas
1/2 small red onion, cut into 1/2 inch dice
4 oz. Gruyere cut into 1/2 inch cubes
3 oz. crumbled Blue Cheese
2 hard boiled eggs, sliced
1 avocado, cut into 1/2 inch cubes
Dressing
3 Tbsp canola oil
3 Tbsp red wine vinegar
1 tsp maple syrup
1 tsp Dijon mustard
1 tsp minced, fresh garlic
Kosher salt & freshly ground pepper to taste
Instructions:
Combine dressing ingredients in a jar and shake. Season to taste with salt and pepper.
In a large bowl, toss the escarole with the oil, 1/4 tsp salt, and 1/4 tsp pepper. Arrange the ham, bacon, chicken, tomatoes, peas, onion, cheeses, and eggs, and avocado. Drizzle with a little of the dressing and serve with the remaining dressing on the side.
Dori Ross
Author