Broiled Escarole With Blackberries Blue Cheese And Pecans Recipe

Ingredients

Juice of 1/2 large navel orange (about 1/4 cup)

2 tsp. honey

1/2 tsp. poppy seeds

Pinch cayenne pepper (optional)

1/4 c. olive oil (stream it in gradually, while whisking, after mixing together the other ingredients)

1 head escarole

Kosher salt, to taste

black pepper, to taste

Olive oil, as needed

1/2 c. blackberries, rinsed

1/2 c. toasted pecans

1/4 c. blue cheese crumbles

Preparation

Step 1Cut off root end of escarole and separate leaves. Rinse escarole and let dry. Step 2Heat an oven to broil. Place escarole on a sheet pan and toss the greens in olive oil, salt, and pepper to taste. Broil for about 3-4 minutes (until some parts just start to get crisp and browned). Remove the escarole from the oven and let cool while you work on the dressing.Step 3To make the dressing: Combine all ingredients except the olive oil in a mixing bowl. Slowly stream in the oil while whisking continuously until dressing emulsifies. (makes about 1/2 cup dressing)Step 4Toss greens in the dressing and top salad with blackberries, pecans, and blue cheese.