1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
5 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
4 cups bite-sized pieces escarole
3 green onions, chopped
3 tablespoons chopped olives, of choice from olive bar
In a large wooden salad bowl, mash the anchovies with a fork until they form a paste. Whisk in mustard and vinegar. Drizzle in the olive oil while whisking to create an emulsion. Adjust the seasonings with and salt and black pepper, to taste. Add the escarole, green onions and olives to the bowl and gently toss to coat the leaves with the dressing. Serve immediately.