Winter White Salad with a Hint of Green

Ingredients

• 1 small head escarole, torn into 1 1/2 (3.8cm) pieces
• 2 Belgian endive, leaves separated
• 2 celery stalks, cut on a sharp diagonal into thin slices
• 1 1/2 tablespoons white wine vinegar
• 1/4 cup (2 fl oz/60ml) extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 Granny Smith or Pippin apple, halved, cored, and thinly sliced
• 1/2 cup (3 1/2 oz/75g) pecans, toasted (see page 78)
• 1/3 cup (1 1/2 oz/45g) shaved Parmigiano Reggiano cheese