1 cup Pecans, toasted & chopped
1⁄2 cup Plain Yogurt
1 TBS VSOP Maple Aged Dark Balsamic Vinegar
1 TBS VSOP Sherry Reserva Wine Vinegar
1⁄2 tsp Smoked Paprika
1⁄2 tsp Fine Sea Salt
pinch Fresh Cracked Black Pepper, to taste
1 head Escarole, cored & coarsely chopped
1 large Granny Smith Apple, halved, cored & thinly sliced
1 medium Red Onion, halved & thinly sliced
1⁄4 cup Fresh Mint, chopped, (or flat leaf parsley)
1) Spread the pecans in a large dry skillet and toast over medium heat for 5 to 7 minutes, stirring and watching carefully so they do not burn. Transfer to a plate to cool. Once fully cooled roughly chop and set aside.
2) Combine the yogurt, balsamic vinegar, sherry vinegar, paprika, salt in a small bowl and wisk to combine. Season with black pepper.
3) Combine the escarole, apple, pecans, and onion in a large serving bowl. Toss with the dressing, sprinkle with the mint. Serve and enjoy!