PREPARATION INSTRUCTIONS:
Gently tear escarole leaves. Toss with lemon vinaigrette, parmesan, and pickled sunchokes. Serve!
INGREDIENTS: escarole, olive oil, preserved lemon, lemon juice, dijon mustard, garlic, thyme, salt, black pepper, parmesan, pickled sunchokes (sunchokes, vinegar, turmeric, fennel seed, salt, sugar)
