-Chop 1 head of escarole into bite sized pieces.

-Soak in ice water for 2-3 hours (add some ice cubes to the salad strainer).

-Then drain and spin dry. (Soaking removes the bitterness.)

-Toast ½ cup pecan halves in 1 tsp butter over medium low heat until brown.

-Core 1 apple and thinly slice.

-In a large bowl, whisk together the following:

2 TBS extra virgin olive oil

2 TBS white-wine vinegar

2 tsp Dijon mustard

1 TBS water

-Season with sea salt and pepper.

-Add escarole, apple, and pecans.

-Toss, and serve immediately.