Although I eat as many salads in Winter as I do in Summer, the type of salads I consume is very different. In Summer, I crave light, leafy, and refreshing salads with fresh fruit and herbs. In Winter, I enjoy hearty salads with lots of textural elements, dark greens, and warm vinaigrettes. This recipe is my ideal Winter salad.
It combines arugula, endive, and radicchio with toasted, crunchy almonds. The dressing is a mixture of warmed olive oil, woody herbs, and sweet apricot jam. Disks of creamy goat cheese and a chunk of toasty bread turn the salad into a filling and healthy meal. To get the recipe, read more.
From Food & Wine Ingredients 1/2 cup whole unsalted almonds Directions Serves 4.
Greens With Almonds and Goat Cheese
1 large shallot, thinly sliced
3 tablespoons raspberry vinegar
6 cups baby arugula (6 ounces)
2 Belgian endives, thinly sliced crosswise
1/2 small head of radicchio, cored and finely shredded
3 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves
1/2 teaspoon thyme leaves
3 tablespoons apricot jam
Kosher salt and freshly ground pepper
One 8-ounce log of fresh goat cheese, cut into 8 rounds
From Food & Wine
1/2 cup whole unsalted almonds