1 teaspoon Dijon mustard
1 tablespoons red wine vinegar
1 tablespoon lemon juice
¼ red onion minced
5 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
4 cups bite-sized pieces escarole
With blender on a low speed, add olive oil in a gentle stream and blend until completely emulsified.
Taste and season with salt and pepper to taste.
Toss dressing with escarole and serve immediately.