1 Head of escarole
2 garlic cloves, peeled and finely chopped
1 ½ teaspoons Dijon mustard
1/8 teaspoon fresh ground black pepper
1/8 teaspoon salt
1 ½ teaspoon red wine vinegar
3 tablespoons extra virgin olive oil
cut the escarole into 2-inch pieces (you should have 5 to 6 cups). Fill a sink with cold water and swirl the escarole in it to remove any dirt. Lift the escarole from the water and dry it in a salad spinner. (This can be done ahead; the greens will keep in a plastic bag in the refrigerator for 2 to 3 days.)
Up to 30 minutes before serving, whisk the dressing ingredients together in your salad bowl. Add the escarole, and toss well.
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