Ingredients

• 1-2 black radishes, sliced very thinly into half-rounds
• 1 large (or 2 small) apple[s], cut into small chunks
• 1 large head of escarole, washed and broken into bite-sized pieces
• Sage Vinaigrette

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Instructions

1. Toss the radishes, apples, and escarole with two to three tablespoons (or to taste) of the sage vinaigrette.