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.