• Combine the first 5 ingredients in a small bowl. Season with salt and pepper to taste.
• Add the mixture to the “tuna” salad and mix until well combined.
• Once the mixture has been placed on 1 slice of bread, top with 2 to 3 leaves of escarole, then the second slice.
30 red, seedless grapes, quartered
3 Tbsp. pine nuts
3 Tbsp. walnuts
1/8 tsp. cinnamon
Dash balsamic vinegar
Salt and freshly ground black pepper to taste
12 to 18 leaves escarole
3 Tbsp. pine nuts
3 Tbsp. walnuts
1/8 tsp. cinnamon
Dash balsamic vinegar
Salt and freshly ground black pepper to taste
12 to 18 leaves escarole
This article appears in June 2012.