Endive, arugula and radicchio are a great combination and easy to get all winter long, while the maple syrup balances the bitterness.
1. In a small bowl, whisk together the garlic, Dijon, maple syrup and vinegar. While whisking, slowly drizzle in the olive oil. Season the dressing to taste with salt and pepper.
2. Combine the greens in a large salad bowl. Dress with about two thirds of the dressing.
3. Divide the greens on eight plates and scatter over the goat cheese, walnuts and dried cranberries over the greens. Drizzle each salad with a bit of the leftover dressing.
Originally featured in Thanksgiving Recipes