Escarole And Fennel Salad With Pears And Gruyère

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3 tablespoons sherry vinegar or cider vinegar

1 tablespoon almond oil

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

6 cups torn escarole (about 1 head)

4 cups thinly sliced fennel bulb (about 1 medium bulb)

3 Bartlett or Anjou pears, cored and thinly sliced

1/4 cup (1 ounce) finely shredded Gruyère cheese

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