In winter we use a variety of greens and winter vegetables to make interesting salads that taste fresh, refresh our palates, and aren't trying to reproduce the delicate leafy greens of the summer.

Ingredients

　　1-2 black radishes, sliced very thinly into half-rounds

　　1 large (or 2 small) apple[s], cut into small chunks

　　1 large head of escarole, washed and broken into bite-sized pieces

　　Sage Vinaigrette

　　Toss the radishes, apples, and escarole with two to three tablespoons (or to taste) of the sage vinaigrette.