Dinner Tonight: Escarole Salad with Squash and Cheddar

Ingredients

• 4 servings pepper black freshly ground
• 1 teaspoon brown sugar 
• 1  butternut squash peeled seeded cut into 1 1/2-inch pieces
• 2 slices bacon crumbled cooked
• 2 teaspoons dijon mustard 
• 1 head endive 
• 1  apples i use 2 granny smith apples cored sliced quartered
• 0.8 teaspoon kosher salt 
• 4 tablespoon olive oil extra virgin extra-virgin
• 2.5 ounces sharp cheddar cheese shaved
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat the oven to 425°F.
2. Place the squash on a large baking sheet and toss with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and a sprinkling of black pepper.
3. Transfer to the oven and cook until the squash is tender, about 20 to 25 minutes. When done, remove the squash and set aside to cool.
4. Meanwhile, whisk together the vinegar, mustard, sugar, 1/4 teaspoon salt, and a pinch of black pepper. Continue whisking, and drizzle in the rest of the oil. Taste, and season with more salt and pepper if needed.
5. Mix together the apple, bacon, escarole, half of the cheese, and the cooled squash in a large bowl.
6. Pour the dressing on, and toss until combined.
7. Sprinkle on the remaining cheese and serve.