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Croque de Escarole Salad

Can’t decide between a salad and a sandwich? You won’t have to with this amazingly tasty croque. Honey, mustard and lemon juice add ultimate flavor to make a rich escarole salad that fits perfectly on a fresh ciabatta roll smothered with fig jam and finished with a slice of Nurishh Provolone Style Slices.

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Prep Time

5 Minutes

Cook Time

5 Minutes

how to make

  • Whisk together honey, mustard, lemon juice.
  • Slowly pour in olive oil while continuing to whisk.
  • Add salt and pepper as needed.
  • Toss with torn escarole.

finishing touches

  • Slice in roll and spread fig jam on both slices.
  • Add Nurishh Provolone Style Slices.
  • Garnish with escarole salad.
  • Close sandwich and grill or toast until golden brown.
  • Serve and enjoy.

what you need

  • 1 tbsp. honey
  • 1 tbsp. whole-grain mustard
  • 1 lemon, juiced
  • ¼ cup extra-virgin olive oil
  • Kosher salt and ground pepper to taste
  • 1 large head escarole (endive), washed, hand torn
  • 1 fresh ciabatta roll
  • 2 slices of Nurishh Provolone Style Slices
  • 2 tbsp. of fig jam