Brussels Sprout Salad (Chelsea's)

By á-47

Ingredients

• DRESSING:
• 3/4 cup vegetable oil
• 3/4 cup extra-virgin olive oil
• 1 Tbsp. honey
• 3 Tbsp. champagne vinegar
• 1 1/2 tea. fresh lemon juice
• 1/4 tea. grated lemon zest
• 1 tea. whole-grain mustard
• 1/2 small clove garlic, minced
• salt and pepper
• SALAD:
• 1/2 lb. Brussels sprouts, leaves only (3 1/2 cups leaves)
• 1 Tbsp. dried blueberries
• 2 Tbsp. dried cranberries
• 2 Tbsp. smoked almonds
• 1/2 oz. manchego cheese, shaved

Preparation

Step 1

Make the dressing. Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 tea. salt and a pinch of pepper.

Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour, store in an airtight container up to 1 week.

Make the salad. Tos the Brussels Sprout leaves, dried blueberries and cranberries, almonds and 1/4 cup dressing in a large bowl Pile the salad onto a plate.

Top with the manchego and season wtih pepper.