Serves 2

3 cups curly escarole roughly cut

1/2 of a red endive, chopped

2 radishes, thinly sliced

1/4 cup marcona almonds, toasted

4 tablespoons olive oil

2 tablespoons champagne vinegar

1 small shallot, finely diced

salt and pepper to taste

dash of truffle oil (optional)

In a small bowl, whisk in olive oil, champagne vinegar, salt and pepper and shallots. Set aside. In another bowl, toss together escarole, endive, radish, and marcona almonds. Drizzle with dressing and serve.