Difficulty: Easy
Wash and trim the escarole, discarding tough leaves. Cut into bite-sized chunks and arrange in a salad bowl.
Dice the 200 g Port-Salut (or St. Paulin). Drain the half can of pineapple chunks. Wash the black muscat grapes, remove seeds. Crumble the 100 g walnut kernels.
Sauce: In a bowl, whisk together 1 yogurt, 100 g cream, salt, pepper, and a pinch of sweet paprika.
To serve, toss the escarole with the cheese, pineapple, grapes, and walnuts. Drizzle with the sauce.
Expert Tip: Opt for sweet Hungarian paprika, widely available at markets, for authentic flavor.
Joëlle's Suggestion: Swap escarole for batavia or tender romaine lettuce if preferred.
Recommended Wine: Côtes-de-Nuits-Villages.
