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Ingredients

• 1 Tbs. unsalted butter
• 1 Tbs. olive oil
• 1 lb. small fingerling or red potatoes, halved lengthwise
• 1 large yellow onion, halved through the stem end and thinly sliced crosswise
• 2 fresh thyme sprigs
• 2/3 cup chicken stock
• 2 tsp. sherry vinegar
• 1/2 tsp. salt
• Freshly ground pepper, to taste
• 1 head escarole or curly endive, cored, halved lengthwise and roughly chopped
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• 1 tsp. Dijon mustard
• 1 Tbs. white wine vinegar
• 1 tsp. finely grated orange zest
• 2 Tbs. fresh orange juice
• 1/2 tsp. salt
• Freshly ground pepper, to taste
• 1/4 cup extra-virgin olive oil
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• 1 orange

Description

This Versatile Dish Complements Everything From Roast Chicken And Grilled Steak To Panfried Sausages And Leg Of Lamb. The Escarole And Potatoes, Which Emerge Meltingly Tender From The Slow Cooker, Are Drizzled With A Zesty Vinaigrette And Diced Orange, W

Williams-Sonoma