1 small head of escarole, torn into small pieces
2 heads of Belgian endive, leaves separated and chopped into thirds
1/2 cup thinly chopped celery
1 1/2 tablespoons white wine vinegar
1/4 cup extra-virgin olive oil
Salt and ground black pepper
1 large Granny Smith apple, cored and thinly sliced
1/2 toasted whole pecans
Shaved Parmesan cheese for garnish
In a large bowl, combine escarole, apples, endive, celery and pecans.
In a small bowl, whisk together vinegar and oil, along with salt and pepper to taste. Add to greens and toss until coated.
Plate and garnish with Parmesan.
Adapted from the book Wine Country Cooking