Active: 20 min Total: 20 min

Serves: 6

Ingredients:

• 4 cups coarsely chopped kale

• 2 cups thinly sliced curly endive

• 2 cups thinly sliced trimmed Brussels sprouts

• 4 tablespoons extra-virgin olive oil, divided

• 2 medium apples, coarsely chopped

• 1/2 cup cider vinegar plus one tablespoon, divided

• 1 tablespoon honey

• 2 teaspoons Dijon mustard

• 3 tablespoons unsalted sunflower seeds, toasted

• 3 tablespoons chopped walnuts, toasted

• 2/3 cups crumbled blue cheese

Step 1

Place kale, endive and Brussels sprouts in a large bowl and massage the greens until they are soft, 2 to 3 minutes

Step 2

Heat 2 tablespoons oil in a large skillet over medium heat. Add apples and cook, stirring often, until warm, 2 to 3 minutes. Stir in 1/2 cup vinegar, honey and mustard and cook until slightly reduced, about 1 minute. Pour the mixture over the greens and toss to combine. Add the remaining 2 tablespoons oil and 1 tablespoon vinegar and toss again. Add sunflower seeds, walnuts and cheese and toss again