1 large or 2 small heads Florida Escarole, washed, dried and hand torn
¼ cup Florida radish, sliced thin
1 teaspoon Florida honey
½ cup feta cheese (plus more if desired)
2 tablespoons fresh herbs, chopped (rosemary, parsley, thyme)
⅓ cup olive oil
¼ cup red wine vinegar
½ lemon, zested and juiced
1 tablespoon garlic, minced
½ teaspoon red pepper flakes (optional)
1 teaspoon dried Greek or Italian seasoning
Sea salt and fresh ground pepper, to taste
In a small mixing bowl, add the honey, vinegar, chopped herbs, lemon juice, lemon zest, red pepper flakes and seasoning blend. Whisk ingredients to combine. While whisking, slowly drizzle in the olive oil until emulsified. Taste the vinaigrette and adjust seasoning with salt and pepper to taste.
To assemble salad, place the hand-torn escarole in a serving bowl. Evenly distribute the thinly sliced radish and feta cheese over the salad. Dress the salad with the preferred amount of vinaigrette. Serve.
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