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

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.

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February 25, 2025

January 9, 2025

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