BRUSSEL SPROUTS SALAD

By jarren

Ingredients

• Salad:
• 6 doz Brussels sprouts (cut core off,cut in half, cut each half in thirds)
• 6 tbsp dried cranberries
• 9 slices smoked bacon (cooked until crispy, chopped)
• 1/4 cup Manchego Cheese, grated
• Kosher salt and ground black pepper
• Honey Roasted Cashews:
• 1 cup raw cashew pieces
• 3 tbsp honey
• 1 tbsp unsalted butter (cut in very small pieces)
• 1/2 tsp Kosher salt
• Mustard Seed Vinaigrette:
• 1/2 cup whole grain mustard
• 1/4 cup Dijon mustard
• 1/4 cup cider vinegar
• 1/4 cup honey
• 1/4 cup fresh lemon juice
• 2 cups blended oil
• 1/2 cup apple juice
• Kosher salt and ground black pepper

Details

Servings 6

Preparation

Step 1

Salad:

Toss all ingredients, except dressing, salt and pepper together in a mixing bowl. Add desired amount of dressing and toss to incorporate well. Season with salt and pepper.

Honey Roasted Cashews:

Preheat oven to 350F. Place cashews in a single layer on a small baking sheet. Drizzle with honey. Drop pieces of butter evenly around cashews. Sprinkle with salt. Bake for 4 minutes, stir all ingredients together, spread in a single layer. Bake for another 6 to 8 minutes or until the nuts are a nice golden brown color. Remove from heat and let cool. When cool, remove from pan with a spatula. It they stick, heat pan lightly over a flame on the stove and try again with a spatula.

Mustard Seed Vinaigrette (makes 1 quart)

Whisk together the whole grain and Dijon mustard, vinegar, honey, lemon juice and 1/2 of the apple juice. Slowly whisk in the oil until it is all incorporated. Whisk in the remaining apple juice. Season to taste with salt and pepper.