Winter salads are beautiful with zippy flavors, textures

Winter salads can be outand-out beautiful, with very little work. Here, a few types of lettuces mingle with slivers of red onion, tart apples and cranberries, and creamy goat cheese, tied together with a zippy dressing. You could add some chopped pecans or walnuts, or slivered almonds on top if you like.

This stunner comes together in 20 minutes, and is a bowl of vibrant color and texture that seems anything but a postscript to the menu.

Winter Greens, Apple, Cranberry and Goat Cheese Salad With Sherry-Mustard Dressing

Dressing:

3 tablespoons extra-virgin

olive oil

2 tablespoons sherry

vinegar

1 teaspoon Dijon-style

mustard

1 teaspoon honey

Salt and ground pepper to

taste Salad:

1 large head Belgian endive,

thinly sliced crosswise 3 cups baby spinach

1 cup baby arugula

½ red onion, thinly slivered 1 granny smith apple

½ cup fresh cranberries, coarsely chopped, divided use

½ cup crumbled goat cheese

In a container, place the olive oil, vinegar, Dijon, honey, and salt and pepper. Shake to combine well.

In a large bowl, place the endive, spinach, arugula and onions. Quarter and core the apple, then slice crosswise into thin slices. Add the apples and about 3/4 of the cranberries to the bowl, and toss to combine. Shake the dressing once more, drizzle it over, and toss to coat the salad with the dressing.

Transfer the salad to a serving bowl and sprinkle the remaining cranberries and the goat cheese over it. Serve.

Makes 4 servings.