Escarole Salad with Charred Grapes, Apples and Blue Cheese

A warm, charred grape vinaigrette dresses this winter salad. Apple slices add crunch and sweetness and are a welcome contrast to the bitter escarole and creamy blue cheese. Purchase a chunk of blue cheese, not crumbles, that can be cut into wedges for placing atop the greens. The dish is hearty enough to be a light main course, especially with chunks of crusty bread alongside.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a small saucepan over medium-high, heat the oil until shimmering. Add the grapes and cook, occasionally shaking the pan, until the grapes char in spots and burst, about 4 minutes. If the grapes have charred but haven’t burst, gently press on them with a potato masher until they break open. Off heat, stir in the shallot, vinegar, tarragon, ½ teaspoon salt, ¼ teaspoon pepper and 2 tablespoons water.

Step 2

2. Put the escarole in a large bowl, pour the warm grape vinaigrette over and toss. Let stand for 5 minutes to cool slightly. Add the apple and toss, then taste and season with salt and pepper. Divide the salad among 4 plates and top each with a wedge of blue cheese.

Step 3

Don’t forget to pull away the darkest, toughest layers of the escarole. This salad is meant to showcase the tender, innermost leaves.