Escarole and Pear Salad
- 2 small shallot, minced
- 1/4 cup red wine vinegar
- 1 large bunch escarole, well washed, tough stems discarded, roughly chopped
- Sea salt
- Freshly ground pepper
- 1 or 2 ripe pears
- 1/2 cup pumpkin seeds, toasted
- Delicious extra virgin olive oil
Combine shallots and vinegar in a small jar and let stand to soften, at least 30 minutes. Place escarole in serving bowl. Season well with salt and pepper. Core pears and thinly slice directly into salad bowl. Add toasted pumpkin seeds. Spoon shallots and vinegar over whole lot. Drizzle with olive oil. Toss before serving.