1 lb of cleaned brussels sprouts cut in strips
1 c fresh baby spinach
1 endive cut in strips
1 clove garlic
1/2 c vinegar
2 tbsp honey
2 tbsp mustard
2 tbsp olive oil
Salt and pepper to taste
4 oz goat cheese for topping
1 tsp toasted caraway seeds
In a large bowl combine the brussels sprouts, spinach and endive.
In a small sauce pan, mix the garlic, vinegar, honey, mustard and olive oil, over medium heat about 3 to 5 minutes till mixture thickens a little, whisking constantly, add salt and pepper as needed.
Pour over salad ingredients and toss. Serve warm topped with 1 ounce of goat cheese and sprinkle with some caraway seeds.
Serves 4: 232 calories per serving, 928 total calories for the whole meal.
This salad is delicious. The first time I made it I halved the brussels sprouts and tossed them in the olive oil and baked them at 400˙F for 15 minutes till they started to brown on the edges. I tossed them into the spinach and endive mixture and made the rest of the salad dressing cold eliminating the olive oil. Poured that on the salad and the added the goat cheese and caraway seeds.
Vegan: If you want to make this vegan use maple syrup instead of honey and add 1/2 c chopped pineapples and 1/3 c almonds to the salad. Eliminate the goat cheese. Making the serving 186 calories and the whole salad 743 calories.
“Beer – Saison; these “farmhouse” style ales have a very high carbonation level that helps to cleanse the palate. Often fruity, they will bring balance to the bitterness of the endive and sprouts. They also pair up perfectly with goat cheese. Serve chilled in a flared goblet.”
– Damian Kelley