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Salad dressing made from sweet and mellow white balsamic vinegar balances out the assertive greens and Brussels sprouts in this healthy winter salad. If you have one handy, a small mandoline makes it easy to slice the Brussels and apple.
Apple, Fig and Brussels Sprouts Salad
Preparation time: 15 minutes
2 tablespoons white balsamic vinegar
2 teaspoons Dijon mustard
1 tablespoon minced shallot
1/4 teaspoon salt
Ground pepper to taste
1/4 cup extra-virgin olive oil
8 cups baby kale and/or frisee
1 head Belgian endive, leaves separated
1 cup very thinly sliced Brussels sprouts
1 small red apple, thinly sliced
1/3 cup toasted walnuts
4 fresh figs, halved or quartered if large
1/4 cup pomegranate seeds
2 tablespoons dried cranberries
Whisk vinegar, mustard, shallot, salt and pepper in a small bowl. Whisk in oil until well combined.
Combine kale (and/or frisee), endive, Brussels sprouts, apple and walnuts in a large bowl. Drizzle with the dressing and toss to coat. Add a generous grinding of pepper. Top with figs, pomegranate seeds and dried cranberries.
To make ahead: Refrigerate dressing (Step 1) and salad (Step 2) separately for up to four hours; toss together just before serving.