1 small red onion, peeled and cut into thin rings
1 small head escarole, washed, dried, and torn into pieces
1 head Belgian endive, washed, dried, and cut into thin rings
1 small head curly endive, washed, dried and torn into pieces
1/4 pound Pecorino cheese with black peppercorns, diced
1/3 cup Filippo Berio Extra Virgin Olive Oil
1 1/2 teaspoons fine sea salt
Grinding black pepper
1 tablespoon Dijon-style mustard
3 tablespoons rice wine or white wine vinegar
In a small bowl, whisk together the olive oil, salt, pepper, mustard and wine vinegar. Set aside. This can be made ahead of time and refrigerated.
Place the onion rings in a small bowl and cover them with water. Allow to stand for an hour. Drain and pat dry.
Place all the greens in a salad bowl and add the onion rings. Pour the dressing over the salad ingredients and toss well. Sprinkle the cheese over the salad and serve immediately.
This recipe is featured on show 1810, Escarole Rules! – Scarola Governa!
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