Mustard Greens Salad

Ingredients:

• 1 bunch mustard greens, stems removed and leaves thinly sliced
• 1 small red onion, thinly sliced
• 1 apple, cored and thinly sliced (preferably a sweet variety like Fuji or Honeycrisp)
• 1/4 cup dried cranberries or cherries
• 1/4 cup toasted pecans or walnuts, roughly chopped
• 1/4 cup crumbled feta or goat cheese

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Prepare the Salad Components:
• Wash the mustard greens thoroughly to remove any grit. Dry the leaves and slice them thinly to make them easier to eat and less intense.
• Slice the red onion and apple into thin pieces for a crunch that complements the greens.
2. Toast the Nuts:
• In a dry skillet over medium heat, toast the pecans or walnuts for about 3-5 minutes until they’re fragrant and slightly browned. Be careful not to burn them. Set aside to cool.
3. Make the Dressing:
• In a small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), and Dijon mustard. Season with salt and pepper to taste. Adjust the sweetness or acidity according to your preference.
4. Assemble the Salad:
• In a large bowl, combine the sliced mustard greens, red onion, and apple. Add the dried cranberries or cherries and the toasted nuts.
• Drizzle the dressing over the salad and toss well to coat everything evenly.
5. Add Cheese and Serve:
• Sprinkle the crumbled feta or goat cheese over the top of the salad just before serving to maintain its texture.
• Serve immediately, ensuring that the greens don't wilt from the dressing if left to sit too long.