Trendy Magazine Chicago

Brussels Sprout Salad

Yield: 2 Servings

For Mustard Vinaigrette:

2 tbsp whole grain mustard
6 tbsp white wine vinegar
3 ½ tbsp sugar
1 tsp chopped garlic
1 tsp kosher salt
1 tsp ground black pepper
3 ½ tbsp apple juice concentrate
2 cups canola oil
¼ cup water

In a mixing bowl, whisk together mustard, vinegar, sugar, garlic, salt, pepper
and apple juice. Place in blender and add oil and water. Store in the
refrigerator.

For Brussels Sprout Salad:

2 ½ cups Brussels Sprouts
2 tbsp dried cranberries
2 tbsp almonds
2 tbsp Medjool Dates (pitted and chopped)
2 tbsp manchego cheese, grated
1 tbsp parmesan cheese, grated
¼ cup Mustard Vinaigrette (see recipe above)

Trim the leaves off around the stem of the Brussels sprouts and then peel
apart each leaf. Bring 6 cups of water to boil. Place peeled Brussels sprouts
in boiling water for 6 seconds. Quickly remove and place on a tray.
Refrigerate until cold. In a mixing bowl, add the Brussels sprouts, dried
cranberries, almonds, and dates. Toss with mustard vinaigrette. Place in a
salad bowl and top with manchego cheese and parmesan cheese. Enjoy!