Although a bit unexpected, thinly sliced or shaved raw Brussels sprouts make a great fresh salad. You can use any kind of cheese or nuts here, but we love the seasonal combination of walnuts and blue cheese.
Ingredients
- 1 small shallot, finely chopped
- 1 tbsp Dijon mustard
- ⅓ cup apple cider vinegar
- Juice of 1 lemon
- ½ cup extra virgin olive oil
- Salt and pepper
- 1½ lbs Brussels sprouts
- 2 ounces baby arugula
- ⅓ cup pickled onions
- 2 crisp apples such as Fuji or Honeycrisp
- ½ cup roasted walnut pieces
- Point Reyes blue cheese
- 2 ounces prosciutto (optional)
Instructions
Brussels Sprout, Apple and Walnut Salad
For the dressing
1. Whisk the shallot, Dijon mustard, vinegar and lemon juice until emulsified. Let rest for 10 minutes.
2. Whisk in olive oil, season with salt and pepper to taste and set aside.
For the salad
1. Rinse and dry Brussels sprouts. Trim the woody ends and remove any loose or yellow leaves.
2. Cut sprouts in half and slice or mandoline into thin slices.
3. Add arugula and pickled onions to the sprouts and toss with salt and pepper.
4. Thinly slice apples, toss with a couple tablespoons of lemon juice and add to greens.
5. Lightly toss salad with reserved dressing and prosciutto. To serve, top with toasted walnuts and crumbled blue cheese.
