Bitter Green Salad with Nutty Vinaigrette - Christina Cooks

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 teaspoon hazelnut, walnut or pistachio oil (or camelina or avocado…)
• 1 teaspoon brown rice syrup
• 1 shallot very finely minced
• 1 clove, fresh garlic, very finely minced
• 1 tablespoon red wine vinegar
• 2/3 teaspoon sea salt
• Generous pinch cracked black pepper
• 2 Belgian endive, halved lengthwise, sliced into long ribbons
• 2 cups hand shredded escarole
• 2 cups baby arugula
• 1 cup hand shredded spinach
• 1 cup finely shredded radicchio
• ½ cup coarsely chopped nuts, lightly toasted