1/2 teaspoon dry English mustard
1/3 cup Filippo Berio extra virgin olive oil
2 tablespoons fresh lemon juice or wine vinegar
1 tablespoon sugar
Salt and pepper to taste
1 head escarole, leaves separated, soaked in water and spun dry
Break the leaves into small pieces and place them in a salad bowl. Whisk the mustard, olive oil, lemon juice or vinegar and sugar until well blended. Pour the dressing over the leaves and toss well.
This recipe is featured on show 2012 – Five Ingredient Meal.
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