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Apple, Fig & Brussels Sprouts Salad
Ingredients
  • 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
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