Recipe information
Yield
serves 6
Ingredients
1 pound Brussels sprouts, trimmed
4 ounces spinach (about 3 cups lightly packed leaves), washed, stems removed
1 small head radicchio
1 garlic clove, 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
Step 1
Thinly slice the Brussels sprouts crosswise into strips. Repeat with the spinach leaves and radicchio. Place the Brussels sprouts, spinach, and radicchio in a large bowl, and toss to combine; set aside.
Step 2
In a small saucepan, whisk together the garlic, apple cider vinegar, honey mustard, sugar, salt, and pepper over medium heat. Slowly drizzle in the olive oil while whisking constantly. Bring to a simmer, and cook until the mixture thickens slightly, about 3 minutes. Pour over the Brussels sprouts mixture, and toss to combine. Serve the salad warm, garnished with goat cheese and caraway seeds, or store in refrigerator up to 2 days, and serve cold.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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