The key to this simple recipe is “flash sautéing” the greens and allowing them to rest/return back to room temperature while marinating in lemon juice. The brussels lose their toughness, soak in the citrus, and enter a new level of deliciousness.
I especially love when a particular season or state of mind is told through salad topping choices. A salad's dependence on produce is primary, and the colors of fall produce are particularly wonderful on a salad like this one! An almost-shaved apple, fresh figs and chewy yet decadent pistachios stud the layers of this salad. Tossed in a simple vinaigrette, the rustic textures of autumn take center stage.