I made it into a big salad with shrimp seared in garlic and olive oil, and let me just tell you what a great idea that was. SO GREAT.
Escarole is bitter and crisp and crunchy; shrimp is sweet and rich and protein-whackety. This was clearly perfect.
Something like a barbecue-sauce-marinated seared tempeh would also work with escarole salad, for those of you. A bunch of chopped fruit (cherries!) and toasted nuts would clearly be great too. Just make sure to use something that will provide reasonable sugars, either through its own content or by caramelization. Otherwise, the escarole will eat you.