Winter salads can be out-and-out beautiful, with very little work. Here, a few types of lettuces mingle with slivers of red onion, tart apples and cranberries, and creamy goat cheese, tied together with a zippy dressing. You could add some chopped pecans or walnuts, or slivered almonds on top if you like.
This stunner comes together in 20 minutes, and is a bowl of vibrant color and texture that seems anything but a postscript to the menu.
Winter Greens, Apple, Cranberry and Goat Cheese Salad With Sherry-Mustard Dressing
Dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon Dijon-style mustard
1 teaspoon honey
Salt and ground pepper to taste
Salad:
1 large head Belgian endive, thinly sliced crosswise
3 cups baby spinach
1 cup baby arugula
1/2 red onion, thinly slivered
1 granny smith apple
1/2 cup fresh cranberries, coarsely chopped, divided use
1/2 cup crumbled goat cheese
In a container, place the olive oil, vinegar, Dijon, honey, and salt and pepper. Shake to combine well.
In a large bowl, place the endive, spinach, arugula and onions. Quarter and core the apple, then slice crosswise into thin slices. Add the apples and about 3/4 of the cranberries to the bowl, and toss to combine. Shake the dressing once more, drizzle it over, and toss to coat the salad with the dressing.
Transfer the salad to a serving bowl and sprinkle the remaining cranberries and the goat cheese over it. Serve.
Makes 4 servings.
Katie Workman is the author of Dinner Solved! and The Mom 100 Cookbook
Food on 12/27/2017