Brussels Sprout Salad with Mustard Vinaigrette
Ingredients
- 1/3 cup chopped walnuts toasted
- 1/2 pound Brussels sprouts about 20, thinly shaved/grated
- 2 ounces goat cheese crumbled
- 1/3 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
- 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.
- 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).
- 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.
- Place Brussels sprouts, walnuts, goat cheese and cherries in bowl. Toss with dressing.
- Can be made 2 hours in advance and refrigerated.
- 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.
* You can vary the cheese/nut/fruit combination to suit your tastes. Feta, walnuts and dried cranberries works well.
