Zesty Pear and Escarole Salad with Maple Vinaigrette

8–10 servings


1 small garlic clove, finely minced

¼ cup balsamic vinegar

¼ cup maple syrup

¼ cup extra-virgin olive oil

½ tsp sea salt

¼ tsp freshly ground black pepper

2 heads of escarole, tough outer greens removed, leaves torn into bite-sized pieces

2 Anjou pears, preferably red, cored, thinly sliced lengthwise

2 cups fresh basil leaves, thinly sliced

2 tablespoons fresh lemon zest

Parmesan Cello Whisps


  • In a small bowl, combine garlic, balsamic vinegar, maple syrup, salt & pepper. Slowly whisk in olive oil till combined & set aside.
  • Place escarole, pears, lemon zest & basil in a large salad bowl & drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper to taste. Top with Cello Parmesan Whisps.