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1 small head escarole, torn into 1 1/2" pieces2 Belgian endive, leaves separated2 stalks celery, cut on the sharp diagonal into thin slices1 1/2 tablespoons white wine vinegar4 tablespoons extra virgin olive oilsalt and freshly ground black pepper1 Granny Smith or Pippin apple, halved, cored, thinly slice1/2 cup whole almonds, toasted and halved1/3 cup shaved Parmigiano Reggiano
In a bowl, toss together the escarole, endive and celery. Place in the refrigerator.
In a small bowl, whisk together the vinegar and olive oil. Season to taste with salt and pepper.
To serve, toss the escarole, endive and celery with the vinaigrette, apples, almonds and Parmigiano. Place in a salad bowl and serve immediately.
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