adapted from Cook’s Country | October/November 2013
SERVES 8
INGREDIENTS
5 tablespoons Gravenstein Apple or Sicilian Lemon White Balsamic Vinegar
2 tablespoons Dijon mustard
1 small shallot, minced
1 garlic clove, minced
Salt and pepper
7 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
4 ounces sharp cheddar cheese, shredded (1 cup)
1 Granny Smith apple, cored and cut into 1/2-inch pieces
1/2 cup hazelnuts, toasted, skinned, and chopped
INSTRUCTIONS
- Whisk white balsamic vinegar, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.
- Fold in cheddar, apple, and hazelnuts. Season with salt and pepper to taste. Serve.
