Nate Appleman, A16, San Francisco Yield: 1 salad. 2 oz. escarole, white part only 11/2 oz. wild arugula 1 oz. fennel, shaved 5-6 shavings Pecorino Lucano cheese 1 oz. Pink Lady apple, shaved 2 slices La Quercia prosciutto to taste, lemon juice to taste, salt to taste, extra virgin olive oil Mix the escarole, wild arugula, shaved fennel, shaved apples with lemon juice, salt and olive oil. Garnish with shaved pecorino and prosciutto. Sponsored by Nestle FoodServices. ...

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