Winter Kaleidoscope Salad


  • 1 Tbls. raw apple cider vinegar
  • 1 Tbls. minced shallot
  • pinch of sea salt and freshly ground pepper
  • 1 Tbls. whole grain mustard
  • 6 Tbls. extra virgin olive oil
  • 4 oz winter spinach
  • 1/2 celeriac, trimmed and peeled
  • 1/2 beauty heart radish
  • 1 small golden beet, trimmed and peeled
  • 1 medium sunchoke, peeled


  • In a small bowl, mix together vinegar, shallot, salt, pepper, and mustard. Allow to sit a minute or two. Begin whisking ingredients together, then slowly add in oil while continuing to whisk. Set dressing aside. 
  • Divide greens between two large salad bowls. Cut vegetable into narrow, 1-inch long matchsticks, or into thin slices. Scatter evenly over both salads, top with dressing and serve.

Angela Trentadue