Balsamic & Honey Glazed Salmon with Lemony Asparagus
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Apple Fig Brussels Sprouts Salad
Ingredients
- 2 tablespoons white balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon minced shallot
- ¼ teaspoon salt
- Ground pepper to taste
- ¼ cup extra-virgin olive oil
- 8 cups baby kale and/or frisée
- 1 head Belgian endive, leaves separated
- 1 cup very thinly sliced Brussels sprouts
- 1 small red apple, thinly sliced
- ⅓ cup toasted walnuts
- 4 fresh figs, halved or quartered if large
- ¼ cup pomegranate seeds
- 2 tablespoons dried cranberries
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