Instructions: Preheat the oven to 350. Trim the escarole, discarding any tough outer leaves, wash thoroughly, and spin dry. Peel, core and slice the apple.

Toast the walnuts in the oven for about 5 minutes. Take the walnuts out of the oven and rub them in a towel to remove the loose skin, which may be bitter. Whisk together the olive oil and vinegar and season with salt and pepper. Toss the escarole and apple together with the dressing. Sprinkle with the cheese, crumbled, and the toasted walnuts.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.