Escarole Salad with White Beans and Lime Vinaigrette

Name: Escarole Salad with White Beans and Lime Vinaigrette
Yield: 6 Servings
Ingredients: 3 tablespoons olive oil; 2 tablespoons fresh lime juice; 1 serrano chile, minced; 8 cups escarole salad mix (about 7 ounces); 1 15-ounce can cannellini (white kidney beans), drained, rinsed; 1/2 cup Kalamata olives, pitted, halved; 1/4 cup toasted pepitas (pumpkin seeds) or pine nuts