Apple, Fig & Brussels Sprouts Salad
Whisk vinegar, mustard, shallot, salt and pepper in a small bowl. Whisk in oil until well combined.Advertisement
Combine kale (and/or frisée), 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 4 hours; toss together just before serving.
1 fruit, 1 vegetable, 3 fat