Escarole Salad with Goat Double Crème and Walnut Pesto

Escarole Salad with Goat Double Crème and Walnut Pesto

Revel in the freshness of escarole and the creamy indulgence of Double Crème with a nutty twist

Experience the harmonious blend of flavors and textures in our Escarole Salad. Crisp escarole leaves meet the luxurious creaminess of Double Crème, complemented by the nutty richness of Walnut Pesto.

Crafted from grass-fed goat milk, Double Crème adds a velvety touch to this Mediterranean-inspired salad.

Healthy Aspect

Our Escarole Salad combines the nourishing qualities of escarole, the wholesome creaminess of Double Crème, and the heart-healthy benefits of walnuts, creating a well-rounded and delicious dish.


For the Salad

Fresh escarole leaves

For the Dressing

Go Baladi Goat Double Crème cheese
Olive oil
Lemon juice
Salt and black pepper

For the Walnut Pesto

Fresh basil leaves
Parmesan cheese


  • Start by washing and drying fresh escarole leaves. Tear them into bite-sized pieces and place them in a salad bowl.
  • In a separate bowl, combine Double Crème with a drizzle of olive oil, lemon juice, salt, and black pepper. Whisk until the mixture is smooth and creamy.
  • Drizzle the Double Crème dressing over the escarole leaves and toss gently to coat them evenly.
  • In a food processor, blend walnuts, fresh basil leaves, garlic, and Parmesan cheese to create a rich and flavorful Walnut Pesto.
  • Spoon dollops of Walnut Pesto onto the salad and gently toss to incorporate.
  • Serve your Escarole Salad with Double Crème and Walnut Pesto as a refreshing and satisfying appetizer or side dish