Winter Green Salad with Simple Vinaigrette

Winter Green Salad 

This really is the best winter salad. I especially like it because it forced me to use a lot of seasonal winter vegetables that I've been ignoring as of late. Seriously though, I forgot how tasty raw escarole is (I normally put this in soups and stews).  Learning how to eat seasonal foods, namely fruits and veggies is one of the best ways to eat the best while saving some $$$. I added some baby radishes for a hit of color but you could substitute cherry tomatoes or omit them all together if you like.  

Adapted from the Food Network
Winter Green Salad with Simple Vinaigrette

• 1 small head escarole, torn into bite-sized pieces
• 1 Belgian endive, leaves separated
• 2 celery stalks, cut on the bias into thin slices
• 1 Granny Smith apple, halved cored and thinly sliced
• 5 baby radishes, sliced thin 
• 1/2 english cucumber, sliced thin 
• 1 fennel bulb, sliced thin 
• Shaved Parmigiano Reggiano, for garnish

• For the Salad Dressing: 

• 2 tablespoons Apple cider vinegar 
• 2 tablespoons white wine vinegar 
• 1/2 shallot, finely diced
• 1/2 cup olive oil
• Salt and freshly ground pepper

Combine greens, celery, apples, and cheese in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, (you want your dressing to emulsify) and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette.