Ingredients
1 pound brussels sprouts, trimmed
4 ounces spinach (about 3 cups lightly packed leaves), washed, stems removed
1 small head radicchio
1 clove garlic, finely chopped
1/3 cup apple-cider vinegar
2 tablespoons honey mustard
1 1/2 tablespoons sugar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
Goat cheese, for garnish
Toasted caraway seeds, for garnish
Preparation
Thinly slice brussels sprouts crosswise into strips. Repeat with spinach leaves and radicchio. Place brussels sprouts, spinach, and radicchio in a large bowl, and toss to combine; set aside.
In a small saucepan, whisk together garlic, apple-cider vinegar, honey mustard, sugar, salt, and pepper over medium heat. Slowly drizzle in olive oil while whisking constantly. Bring to a simmer, and cook until mixture thickens slightly, about 3 minutes. Pour over brussels sprouts mixture, and toss to combine. Serve salad warm, garnished with goat cheese and caraway seeds, or store in refrigerator up to 2 days, and serve cold.
