Tribune Content Agency

Apple, Fig and Brussels Sprouts Salad

Servings: 5

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.

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.