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15 minutes
15 minutes
- 3 tablespoons cider vinegar
- 3 tablespoons raspberry jam
- 1 tablespoon vegetable oil
- 3 cups torn escarole or leaf lettuce
- 2 small pears, cored
- 1 tablespoon chopped hazelnuts (filberts)
- Combine dressing ingredients in a small jar with a tight-fitting lid and shake vigorously. Let it sit while you prepare the rest of the dish.
- On each of the 6 salad plates, lay out the escarole. Thinly slice the pears and place the slices over the escarole. Sprinkle the hazelnuts over the salads and drizzle with dressing. Serve promptly.
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