Grilled Escarole Salad with Black Pepper & Parmesan Dressing

Ingredients:

• ¼ cup grated Parmesan
• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 tbsp. whole milk
• 2 tsp. coarsely ground black pepper
• 1 tsp. white wine vinegar
• 2 small heads of escarole (about 11 oz. each), halved lengthwise
• ¼ cup canola oil
• ½ cup thinly sliced red onion
• ½ cup toasted skinned hazelnuts, roughly chopped
• 1 cup red grapes, halved

Preparation:

1. In a medium bowl, whisk the first 6 ingredients; season dressing. Brush escarole with oil; cook on the grill or in a grill pan over high heat, turning once, until wilted, about 4 minutes. Roughly chop escarole; toss with dressing. Top with onion, nuts, and grapes.

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