Brussels Sprout Salad with Mustard Vinaigrette
Author: Nicole
Ingredients
  • ⅓ cup chopped walnuts, toasted
  • ½ pound Brussels sprouts (about 20), thinly shaved/grated
  • 2 ounces goat cheese, crumbled
  • ⅓ cup dried cherries
Dressing
  • 1-1/2 teaspoons Dijon mustard
  • 4-1/2 tablespoons extra virgin olive oil
  • 1-1/2 tablespoons walnut oil
  • 1-1/2 tablespoons lemon juice
  • 1-1/2 teaspoons sherry vinegar
  • Salt and freshly ground black pepper, to taste
Instructions
  1. Preheat oven to 350°F. Toast walnuts on a cookie sheet for about 10 to 15 minutes, stirring halfway through. Watch them carefully so they don’t burn.
  2. To shave the Brussels sprouts: 1) use a mandolin, 2) carefully cut them by hand, or 3) use the grating disk in a food processor to shave the whole Brussels sprouts. If they aren’t fine enough, then use the chopping blade in the food processor (you’ll need to empty them into a bowl to switch blades).
  3. Place mustard in a bowl. Slowly add olive oil and walnut oil while whisking. Whisk in lemon juice, sherry vinegar and salt and freshly ground black pepper.
  4. Place Brussels sprouts, walnuts, goat cheese and cherries in bowl. Toss with dressing.
  5. Can be made 2 hours in advance and refrigerated.
  6. Serve at room temperature.
Notes
* You may be able to find already shaved Brussels sprouts at your grocery story (Wegmans usually has them). This saves some work but I do like to chop them up a bit with a chef's knife.
* You can vary the cheese/nut/fruit combination to suit your tastes. Feta, walnuts and dried cranberries works well.
Recipe by Riegl Palate at https://www.rieglpalate.com/brussels-sprout-salad-with-mustard-vinaigrette/