Escarole Salad That Your Taste Buds Will Love

INGREDIENTS

• 1 head escarole, leaves separated and washed and spun dry
• 1 small head butter lettuce, leaves separated and washed and spun dry
• 1 small onion, peeled and slice thin
• 12 ounces marinated artichokes
• 1/2 firm pear, washed and sliced with a vegetable peeler super thin
• 1/4 cup dried cherries, rough chopped
• 1/4 cup pine nuts
• 4 ounces goat cheese, sliced I used Blueberry coated cheese use what you favor
• 2 ounces goat cheese
• 1 -3 garlic clove, roasted if you have
• 2 teaspoons prepared stone ground mustard
• 2 anchovies (optional)
• salt
• black pepper
• 2 -4 drops hot sauce
• 3/4 cup mayonnaise
• 2 tablespoons white balsamic vinegar
• 2 -4 basil, leaves