I love a beautiful salad, even in cold weather and especially after the indulgence of the holidays. This one, inspired by The Splendid Table's How To Eat: Supper, is a stellar salad and if you want to make it a main, just add a little more protein. You could throw in extra cheddar or even some cooked chicken.
Mix half a red onion, thinly sliced, with 3 tbsp. good vinegar, salt and pepper, and a couple tbsp of a dark, grainy mustard, in a large salad bowl. Combine curly endive, baby spinach, and red leaf lettuce and toss with dressing in bowl. Add apple and pear slices or chunks. Throw in some cubed extra-sharp cheddar (Cabot & Tillamook are especially great), a handful each of dried cranberries and sunflower seeds. Toss in some fresh, mild herbs such as mint or basil, if you wish. Drizzle the whole shebang with 4-6 tbsp olive oil, walnut oil, or hazelnut oil. Serve promptly.