Name: Warm Escarole Salad with Anchovies and Mustard Seed Vinaigrette
Yield: 4 Servings
Ingredients: ¼ cup Whole Grain Mustard Dressing; 1 anchovy fillet packed in oil, drained, finely chopped, plus 4 for serving (optional); 1 small garlic clove, grated; 1 head escarole, torn into bite-size pieces (about 6 cups); Kosher salt, freshly ground black pepper; Fresh lemon juice (for serving)

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