TO DRINK: Sauvignon Blanc or Pinot Blanc
1 small head escarole, torn into 1 1/2 (3.8cm) pieces2 Belgian endive, leaves separated2 celery stalks, cut on a sharp diagonal into thin slices1 1/2 tablespoons white wine vinegar1/4 cup (2 fl oz/60ml) extra-virgin olive oilSalt and freshly ground black pepper1 Granny Smith or Pippin apple, halved, cored, and thinly sliced1/2 cup (3 1/2 oz/75g) pecans, toasted (see page 78)1/3 cup (1 1/2 oz/45g) shaved Parmigiano Reggiano cheese
In a bowl, toss together the escarole, endive, and celery. Place in the refrigerator.
In a small bowl, whisk together the vinegar and olive oil. Season to taste with salt and pepper.
To serve, toss the escarole, endive, and celery with the vinaigrette, apples, pecans, and Parmigiano. Place in a salad bowl and serve immediately.
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