Escarole Salad With Walnuts and Parmesan

Ingredients

• 1 cup walnuts, roughly chopped
• 1 large head escarole, torn into pieces (about 12 cups)
• 1 small red onion, thinly sliced
• 2 ounces Parmesan, shaved (about 1/2 cup)
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• kosher salt and black pepper
• 1/3 cup olive oil

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