The Salad That Rocks My World Recipe | Laura in the Kitchen - Internet Cooking Show

Ingredients

• 2 tsp Dijon Mustard
• 2 tsp of Anchovy Paste
• 1 Tbsp of Lemon Juice
• 1 Tsp of Worcestershire Sauce
• 1/2 cup of Freshly Grated Parmiggiano Reggiano
• 1/3 cup of Extra Virgin Olive Oil
• Salt and Pepper, to taste
• 1 Head of Escarole, washed, dried and chopped
• 1/4 of a Small Red Onion, thinly Sliced
• 1/2 cup of Mint Leaves, roughly chopped or torn
• 1/2 cup of Toasted Walnuts