What you will need

6 salads
• Dijon Vinaigrette
• 1 TBS Dijon Vinegar
• 1 tsp aged sherry vinegar
• ½ tsp balsamic vinegar
• ½ tsp Red wine Vinegar
• 1 egg yolk
• 3 TBS extra virgin olive oil
• ¼ cup olive second pressing
• Salt and black pepper to taste
- Mix egg yolk and mustard and sherry vinegar. - Slowly add extra virgin olive oil while whipping. - Slowly add second pressing oil and then add the rest of the vinegar. - Salt and pepper to taste.
• 2 heads of escarole
• 1 organic or farm egg
Wash escarole in cold water and then spin dry. Break up goat cheese. Mix all ingredients together and serve.