Servings: 4
Start to finish: 20 minutes
SHERRY-MUSTARD DRESSING
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon smooth or coarse Dijon mustard
1 teaspoon honey
Kosher salt and freshly 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
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.
Nutrition information per serving: 222 calories; 130 calories from fat; 14 g fat (4 g saturated; 0 g trans fats); 17 mg cholesterol; 449 mg sodium; 17 g carbohydrate; 8 g fiber; 8 g sugar; 6 g protein.
Katie Workman, Associated Press
