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Yields6 Servings
 1 cup Pecans, toasted & chopped
 ½ cup Plain Yogurt
 1 tbsp VSOP Maple Aged Dark Balsamic Vinegar
 1 tbsp VSOP Sherry Reserva Wine Vinegar
 ½ tsp Smoked Paprika
 ½ tsp Fine Sea Salt pinch Fresh Cracked Black Pepper, to taste
 1 head Escarole, cored & coarsely chopped
 1 large Granny Smith Apple, halved, cored & thinly sliced
 1 medium Red Onion, halved & thinly sliced
 ¼ cup Fresh Mint, chopped, (or flat leaf parsley)
1

Spread the pecans in a large dry skillet and toast over medium heat for 5 to 7 minutes, stirring and watching carefully so they do not burn. Transfer to a plate to cool. Once fully cooled roughly chop and set aside.

2

Combine the yogurt, balsamic vinegar, sherry vinegar, paprika, salt in a small bowl and whisk to combine. Season with black pepper.

3

Combine the escarole, apple, pecans, and onion in a large serving bowl. Toss with the dressing, sprinkle with the mint. Serve and enjoy!

Ingredients

 1 cup Pecans, toasted & chopped
 ½ cup Plain Yogurt
 1 tbsp VSOP Maple Aged Dark Balsamic Vinegar
 1 tbsp VSOP Sherry Reserva Wine Vinegar
 ½ tsp Smoked Paprika
 ½ tsp Fine Sea Salt pinch Fresh Cracked Black Pepper, to taste
 1 head Escarole, cored & coarsely chopped
 1 large Granny Smith Apple, halved, cored & thinly sliced
 1 medium Red Onion, halved & thinly sliced
 ¼ cup Fresh Mint, chopped, (or flat leaf parsley)

Directions

1

Spread the pecans in a large dry skillet and toast over medium heat for 5 to 7 minutes, stirring and watching carefully so they do not burn. Transfer to a plate to cool. Once fully cooled roughly chop and set aside.

2

Combine the yogurt, balsamic vinegar, sherry vinegar, paprika, salt in a small bowl and whisk to combine. Season with black pepper.

3

Combine the escarole, apple, pecans, and onion in a large serving bowl. Toss with the dressing, sprinkle with the mint. Serve and enjoy!

Apple & Escarole Salad

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