1. Preheat oven to 325 degrees F. Line a baking sheet with foil. Spread pecans evenly over baking sheet in a single layer. Toast at 325 degrees F until pecans become fragrant, about 5 to 7 minutes. Be careful not to let them burn. Remove from baking sheet and coarsely chop half the nuts. Set aside.
2. In a small container or jar with a tightly fitting lid, combine vinegar, oil, mustard, shallots, salt, and pepper. Secure lid and shake until emulsified and well blended.
3. Add escarole to a large salad bowl. Drizzle dressing over greens and toss to distribute dressing evenly. To serve, divide salad onto four plates. Sprinkle each salad with a mix of pecan halves and chopped pecans and serve immediately.
Source: Hannaford fresh Magazine, July - August 2008