Brussels Sprout Salad

By Realtychick

Ingredients

• For the Salad:
• 1 pound Brussels sprouts, leaves only (7 cups leaves)
• 2 tablespoons dried blueberries
• 4 tablespoons dried cranberries
• 2 tablespoons smoked almonds
• 1 ounce manchego cheese, shaved
• Bagel chips, for serving (optional)
• For the Dressing:
• 1 1/2 cup vegetable oil
• 1/2 cup extra-virgin olive oil
• 2 tablespoon honey
• 4 tablespoons champagne vinegar
• 3 teaspoons fresh lemon juice
• 1/2 teaspoon grated lemon zest
• 2 teaspoon whole-grain mustard
• 1 small clove garlic, minced
• Kosher salt and freshly ground pepper

Details

Servings 2

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 teaspoon salt and 1/2 tsp 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:

Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and 1/2 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper. Serve with bagel chips, if desired.