Untested - We've never tried this one.
We have this because we were big fans of Ana Sortun who cooked at Aigo Bistro, and then at Casablanca.
Warm Escarole Salad
(Ana Sortun - Boston Globe 11/17/99)
4 cups finely chopped escarole
1 small red onion, thinly sliced
12 blanched alnonds, toasted
12 cranberries, thinly sliced
1 tbsp extra virgin olive oil
1 1/2 tsp unsalted butter
4 garlic cloves, in slivers
1 turkey liver, optional
1/4 cup sherry vinegar
1 tbsp olive oil
1 tsp sugar
Combine escarole, onion, almonds & cranberries in a large bowu.
Heat oil & butter, cook garlic & liver until golden.
Pour over salad, add vinegar, oil & sugar, then toss.