Escarole and Walnut Salad

2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
2 Red Dog Farm Shallots, finely chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
5 cups sliced Red Dog Farm Escarole
1/3 cup toasted walnuts, coarsely chopped
Coarse salt and freshly ground pepper
Stir together vinegar, mustard, and shallots in a small bowl. Gradually whisk in oil. Toss escarole with vinaigrette, and sprinkle with walnuts. Season with salt and pepper.