1 head escarole
2 oz. Parmesan cheese, fresh, whole
1/2 c. pecans, toasted, halved
3 tbsp. olive oil
1 tbsp. red wine vinegar
1 tsp. Dijon mustard
1/4 tsp. pepper

Wash and dry escarole. Tear into bite-size pieces and arrange neatly on salad plates. Using a vegetable peeler, shave off pieces of Parmesan cheese. Scatter cheese and pecans over top of salads. In a small mixing bowl, mix olive oil, vinegar, mustard, and pepper until well blended. Drizzle over each salad and serve. Serves: 4. (Prep and Cooking Time: 15-20 minutes)