Winter Salad with Black Radish, Apple, and Escarole

1-2 black radishes, sliced very thinly into half-rounds
1 large (or 2 small) apple[s], cut into small chunks
1 large head of escarole, washed and broken into bite-sized pieces
Sage Vinaigrette

Toss the radishes, apples, and escarole with two to three tablespoons (or to taste) of the sage vinaigrette (see below).

Sage Vinaigrette
1 clove garlic, minced
1 tablespoon Dijon mustard
2 tablespoons roasted garlic
1 tablespoon minced sage
1/4 cup balsamic vinegar
1 cup pure olive oil
Salt and pepper

Chop the raw garlic in the food processor. Add the Dijon, roasted garlic, herbs, and vinegar. Process well. Add olive oil slowly. Season with salt and pepper.

Season with salt and pepper and a splash or two of vinegar.

Source:  epicurious