Dressing Ingredients:

2/3 cup extra virgin olive oil

1/3 cup white wine or champagne vinegar

1/4 cup maple syrup

1 tablespoons Dijon mustard

1 teaspoon chili powder

1 garlic clove, minced

1 large shallot – chopped fine

Salt & Pepper


In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator. Shake very well before serving.


Salad Ingredients


1 head Escarole – washed and chopped small 1/2-1 wide inch slivers

1 large head radicchio – sliced thin slivers

2-3 Granny smith Apples – chopped small 1/2 in x 1/2 roughly

1 cup cranberries

1/2 small red onion, chopped

Nuts – toasted – Pecans and or Walnuts – Pepitas – sunflower seeds

Queso Fresco or Feta crumbles


Toast your nuts or seeds in hot oven, check after 6 minutes, do not burn, and do not walk away, set a timer. Let cool.


Make sure all other ingredients are chopped and ready.


NOTE – this is a forgiving recipe, if you have more of one and less of another, its ok. Chopped bacon would also be a nice addition. Or Quinoa, basically you are not limited to what is on this paper.


Add all ingredients to bowl, season with salt and pepper; toss dressing lightly at first and then more if needed. Toss cheese at end, however much you want, but do not let it overpower.