Wilted brussels sprouts salad with warm apple cider dressing
Instructions:
- 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.
- 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.