Bitter Greens With Sweet Mustard Vinaigrette

Ingredients

• 2 Tbsp. apple cider vinegar
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. light agave nectar
• 1½ tsp. whole grain mustard
• 5 Tbsp. walnut oil
• Kosher salt, freshly ground pepper
• ½ cup walnuts
• 1 medium head of frisée, 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 pepper
• ½ large lemon

Steps

1. Whisk vinegar, lemon juice, agave, and mustard in a medium bowl. Whisking constantly, slowly stream in oil; whisk until emulsified. Season with salt and pepper.
2. Toast walnuts in a dry small skillet over medium heat, tossing often, until slightly darkened, 5–8 minutes. Let cool.
3. Toss frisée, 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.