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1 small head escarole torn into 1 1/2 pieces2 Belgian endive leaves separated2 celery stalks cut on a sharp diagonal into thin slices1 1/2 tablespoons white wine vinegar1 teaspoon almond walnut or hazelnut oil1/4 cup extra-virgin olive oilKosher salt and freshly ground black pepper10 dried California figs, stemmed and thinly sliced1/2 cup toasted walnuts, coarsely chopped3 ounce chunk aged Manchego cheese
In a bowl, toss together the escarole, endive, and celery. Place in the refrigerator.
In a small bowl, whisk together the vinegar, nut oil and olive oil. Season to taste with salt and pepper.
To serve, toss the escarole, endive, and celery with the dressing, sliced dried figs and walnuts. Place in a salad bowl and using a cheese shaver or vegetable peeler, shave Manchego cheese onto the top of the salad.
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