Warm Escarole Salad with Broiled Radishes, Cranberries, and Almonds

Ingredients

• 2 Tbsp sherry vinegar (or substitute red wine vinegar)
• 1/4 cup + 1 tsp extra-virgin olive oil
• 1/2 tsp peeled and grated garlic (about a 1/2 clove)
• 2 Tbsp finely diced shallot (about a 1/2 shallot)
• 1/4 tsp Dijon mustard
• 1/4 tsp salt (divided)
• 1/4 tsp freshly ground pepper
• 1/4 cup dried cranberries
• 1/4 cup slivered almonds
• 1/4 tsp ground nutmeg
• 1 in head of escarole (cutquarters with root attached, washed and dried)
• 8 oz bunch of easter egg radishes (wilted leaves removed, washed and dried)