Brussels Sprout Salad With Mustard Vinaigrette Recipe

Ingredients

For Mustard Vinaigrette:

2 Tbsp whole grain mustard

6 Tbsp white wine vinegar

3 ½ Tbsp sugar

1 tsp. chopped garlic

1 tsp. Kosher salt

1 tsp. ground black pepper

½ c. apple cider

2 Tbsp Canola oil

For Brussels Sprout Salad:

2 ½ cups Brussels sprouts

2 Tbsp dried cranberries

2 Tbsp slivered almonds

2 Tbsp dried figs

2 Tbsp manchego cheese, grated

1 Tbsp parmesan cheese, grated

¼ cup Mustard Vinaigrette (see recipe above)

Preparation

For Mustard Vinaigrette: In a mixing bowl, whisk together mustard, vinegar, sugar, garlic, salt, pepper and apple cider. Slowly whisk in the oil.

For Brussels Sprout Salad: Trim the leaves off around the stem of the Brussels sprouts and then peel apart each leaf. Bring 6 cups of water to boil. Place peeled Brussels sprouts in boiling water for 6 seconds (really, just 6 seconds). Quickly remove and place in ice water. When cooled, place on a tray to dry. In a mixing bowl, add the Brussels sprouts, dried cranberries, almonds, and figs. Toss with mustard vinaigrette. Place in a salad bowl and top with manchego and parmesan.