8–10 servings

  1. In a small bowl, combine garlic, balsamic vinegar, maple syrup, salt & pepper.
  2. Slowly whisk in olive oil till combined & set aside.
  3. Place escarole, pears, lemon zest & basil in a large salad bowl & drizzle with vinaigrette.
  4. Gently toss until salad is evenly dressed; season with sea salt and pepper to taste.
  5. Top with Parmesan Whisps.


  • 1 small garlic clove, finely minced
  • ¼ cup balsamic vinegar
  • ¼ cup maple syrup
  • ¼ cup extra-virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 2 heads of escarole, tough outer greens removed, leaves torn into bite-sized pieces
  • 2 Anjou pears, preferably red, cored, thinly sliced lengthwise
  • 2 cups fresh basil leaves, thinly sliced
  • 2 tablespoons fresh lemon zest
  • Parmesan Whisps
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