If you like this salads, give this one a try.
1/4 cup white-wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon honey
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3 medium stalks celery, diced (1/4-inch)
2 medium carrots, diced (1/4-inch)
1 large red bell pepper, diced (1/4-inch)
1 medium apple, peeled and diced (1/4-inch)
1/2 large cucumber, peeled, seeded and diced (1/4-inch)
1 cup sliced Treviso (see Tips) or radicchio
1 cup sliced arugula, any tough stems removed
1 cup thinly sliced napa, Savoy or other soft cabbage
1 cup crumbled goat cheese
1/2 cup toasted slivered almonds (see Tips)
Step 1: Whisk vinegar, oil, honey, salt and pepper in a large salad bowl until well combined.
Step 2: Add celery, carrots and bell pepper to the vinaigrette. Let marinate for at least 10 minutes and up to 1 hour.
Step 3: Add apple, cucumber, Treviso (or radicchio), arugula and cabbage to the bowl; toss to coat. Add goat cheese and almonds and toss to combine.
Step 4: Make Ahead Tip: Prepare through Step 2 up to 1 hour ahead.
Step 5: Tips: Treviso is a slender variety of radicchio. Look for it with specialty salad greens in well-stocked markets.
Step 6: To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.