-Chop 1 head of escarole into bite sized pieces.
-Soak in ice water for 2-3 hours (add some ice cubes to the salad strainer).
-Then drain and spin dry. (Soaking removes the bitterness.)
-Toast ½ cup pecan halves in 1 tsp butter over medium low heat until brown.
-Core 1 apple and thinly slice.
-In a large bowl, whisk together the following:
2 TBS extra virgin olive oil
2 TBS white-wine vinegar
2 tsp Dijon mustard
1 TBS water
-Season with sea salt and pepper.
-Add escarole, apple, and pecans.
-Toss, and serve immediately.