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.
Combine the yogurt, balsamic vinegar, sherry vinegar, paprika, salt in a small bowl and whisk to combine. Season with black pepper.
Combine the escarole, apple, pecans, and onion in a large serving bowl. Toss with the dressing, sprinkle with the mint. Serve and enjoy!
Ingredients
Directions
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.
Combine the yogurt, balsamic vinegar, sherry vinegar, paprika, salt in a small bowl and whisk to combine. Season with black pepper.
Combine the escarole, apple, pecans, and onion in a large serving bowl. Toss with the dressing, sprinkle with the mint. Serve and enjoy!