Winter Salad with Black Radish, Apple, and Escarole
Epicurious | 2004
Yield: Makes 6-8 servings

1-2 black radishes, sliced very thinly into half-rounds
1 large (or 2 small) apple[s], cut into small chunks
1 large head of escarole, washed and broken into bite-sized pieces

Sage Vinaigrette

Toss the radishes, apples, and escarole with two to three tablespoons (or to taste) of the sage vinaigrette.