Wilted Brussel Sprouts w/ Warm Apple cider Dressing

WITLED BRUSSEL SPROUTS SALAD W/ WARM APPLE-CIDER DRESSING
Serves 6

1 lb Brussels sprouts, trimmed
4 ounces spinach, about 3 C, washed and stems removed
1 small head radicchio
1 clove garlic, finely chopped
1/3 C apple-cider vinegar
2 T honey mustard
1 ½ T sugar
1 t coarse salt
¼ t freshly ground pepper
½ C extra virgin olive oil
goat cheese and toasted caraway seeds for garnish

1. Thinly slice Brussels sprouts crosswise into strips. Repeat with spinach leaves and radicchio. Place Brussels sprouts, spinach, and radicchio in a large bowl, and toss to combine; set aside.
2. In a small saucepan, whisk together garlic, apple-cider vinegar, honey mustard, sugar, salt, and pepper over medium heat. Slowly drizzle in olive oil while whisking constantly. Bring to a simmer and cook until mixture thickens slightly, about 3 minutes. Pour over brussles sprouts mixture and toss to combine. Serve salad warm and garnish.