SALAD - Shaved Brussels Sprout Salad with a Warm Prosciutto-Mustard Vinaigrette

By Aemelia

Ingredients

• vinaigrette:
• 4 ounces pretzel bread, torn into bite sized pieces
• 2 tablespoons extra virgin olive oil
• 2 1/2 lbs. shaved (or thinly sliced) Brussels sprouts
• 1 1/2 cups halved cherry tomatoes
• 6 ounces goat cheese, crumbled (optional)
• 2 tablespoons unsalted butter, softened
• 4 ounces prosciutto, finely diced
• 1 shallot, minced
• 3 garlic cloves, minced
• 2 tablespoons whole grain mustard
• 1 1/2 tablespoons honey
• 2 teaspoons white wine vinegar
• 1/2 cup extra virgin olive oil
• salt and pepper to taste

Details

Adapted from spoonforkbacon.com

Preparation

Step 1

1. Preheat oven to 350˚F.
2. For pretzel croutons: Place pretzel pieces and oil into a large mixing bowl and season with salt and pepper. Toss together. Spread onto a baking sheet, in a single layer, and toast for 15 to 20 minutes or until light and crisp. Remove from oven and allow pretzel bits to cool.
3. For vinaigrette: Place a small sauté pan over medium-high heat and melt butter. Add prosciutto and sauté for 3 to 4 minutes or until prosciutto browns. Pour contents into a mixing bowl and add remaining vinaigrette ingredients, except oil. Whisk together and add oil in a slow and steady stream until fully incorporated. Adjust seasonings and set aside until ready to use.
4. To assemble: Place Brussels sprouts, pretzel croutons, cherry tomatoes and goat cheese (if using) into a large salad bowl and toss together with vinaigrette. Adjust seasonings and allow salad to sit for about 10 minutes before tossing one more time and serving.