Step 1

Whisk vinegar, mustard, shallot, salt and pepper in a small bowl. Whisk in oil until well combined.

Step 2

Combine kale (and/or frisée), endive, Brussels sprouts, apple and walnuts in a large bowl. Drizzle with the dressing and toss to coat. Add a generous grinding of pepper. Top with figs, pomegranate seeds and dried cranberries.