Apple, Fig & Brussels Sprouts Salad

Apple, Fig & Brussels Sprouts Salad

2 tablespoons white balsamic vinegar
2 teaspoons Dijon mustard
1 tablespoon minced shallot
¼ teaspoon salt
Ground pepper to taste
¼ cup extra-virgin olive oil
8 cups baby kale and/or frisée
1 head Belgian endive, leaves separated
1 cup very thinly sliced Brussels sprouts
1 small red apple, thinly sliced
⅓ cup toasted walnuts
4 fresh figs, halved or quartered if large
¼ cup pomegranate seeds
2 tablespoons dried cranberries

1. Whisk vinegar, mustard, shallot, salt and pepper in a small bowl. Whisk in oil until well combined.

2. 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.