A CULINARY EXPERIENCE

Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple

Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple

adapted from Cook’s Country | October/November 2013

SERVES 8

INGREDIENTS

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

  1. 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.
  2. Fold in cheddar, apple, and hazelnuts. Season with salt and pepper to taste.  Serve.
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