Escarole and Orange Salad with Green Olive Vinaigrette | America's Test Kitchen

Ingredients

• 2 tablespoons sherry vinegar
• 1/2 cup chopped green olives
• 3 medium shallots , minced (about 1/4 cup)
• 1 medium clove garlic , minced
• 1 teaspoon grated orange zest
• 1/3 cup olive oil
• Salt and ground black pepper
• 1 large head escarole , washed, dried and stemmed (about 9 cups lightly packed)
• 2 large oranges , segmented
• 1/2 cup slivered almonds , toasted in small dry skillet over medium heat until golden, about 7 minutes