An easy and delicious winter salad that takes less than 10 minutes to prep and cook.
Heat a sauté pan on high heat with 1 tablespoon of grapeseed oil.
Add thinly sliced shallots and cook for 1 minute until caramelized, then add mushrooms and cook for an additional 1 minute. Add balsamic vinegar, cranberry juice, Dijon mustard, and olive oil, cook for about 2 minutes or until reduced by half and slightly thickened.
Season with salt and pepper.
In a separate pan on high heat, add 1 tablespoon of grapeseed oil and sear radicchio and endive for about 2 minutes or until browned.
To serve, lay a cup of spinach on a plate. Place a piece of radicchio and endive on top of the spinach, top with mushroom shallot vinaigrette, and garnish with crumbled goat cheese.