Ingredients

serves 6

　　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

　　

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.Buy the full book from Amazon.