Crisp apples, plus cold-hardy kale and beets, are a winning combo in this colorful fall or winter salad.
- In a large bowl, combine 1 Tbs Dijon mustard, 1 clove garlic grated and juice of 1 small lemon. Whisk in 1/3 cup olive oil until combined.
- Add 1 large bunch kale, cleaned and torn into pieces, and massage with the Dijon dressing.
- Add 2 cored and sliced apples, 1 medium golden beet and 1 medium candy-stripe (or ‘Chioggia’) beet, peeled and cut into matchsticks. Add ½ thinly sliced red onion and toss gently.
- Season with salt and pepper and sprinkle with crumbled goat cheese. Drizzle with more olive oil if desired.