Greens with Sweet Mustard Vinaigrette

Serves 4-6

Vinaigrette

2 T apple cider vinegar

1 T fresh lemon juice

1 T agave nectar

1 1/2 t whole grain mustard

5 T walnut oil

Kosher salt

Freshly ground black pepper

Salad

1/2 c walnuts

1 medium head of frisee, leaves separated and torn

1 small head of radicchio, leaves separated and torn

1 medium Granny Smith apple, cored, cut into matchsticks

2 celery stalks, peeled, thinly sliced on a diagonal

Kosher salt

Freshly ground black pepper

1/2 large lemon

Directions

1. For Vinaigrette: Whisk vinegar, lemon juice, agave, and mustard in a medium bowl. Whisking constantly, slowly add oil. Whisk until emulsified. Season with salt and pepper.

2. For Salad: Toast walnuts in a dry small skillet over medium heat, tossing often, until slightly darkened, 5-8 minutes. Let cool. Toss frisee, radicchio, apple, and celery in a large bowl to combine. Season with salt and pepper; squeeze lemon juice over. Toss with enough vinaigrette to lightly coat. Transfer to a platter and top with walnuts.