| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon honey
- 1 tablespoon whole-grain mustard
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 large head escarole, washed and hand torn
Instructions
- Whisk together the honey, whole grain mustard, lemon juice, and then stream in the olive oil. Season with salt and pepper and toss with the escarole.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 145 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 125 mg |
Reviews
Great and simple recipe! I used tender, fresh escarole from a local organic farm. Add the dressing a little early to let it wilt the greens. Could add some crushed garlic to the dressing or not, it’s fine as it is. Also shredded some Parmesan on top and it was a good contrast. This will be one of my go-to recipes when I can get ahold of very fresh escarole.