shaved brussels sprouts salad with maple vinaigrette, goat cheese & dates
Ingredients :
Dressing:
½ tbsp Dijon mustard
1 tbsp apple cider vinegar
2-3 tbsp EVOO (or your oil of choice)
Salt and pepper to taste
Salad:
1 – 1 ½ lb brussels sprouts
2 – 3 tbsp crumbled goat cheese
2 – 3 tbsp chopped walnuts
6 pitted dates (sliced or diced to your liking)
Instructions:
Combine dressing ingredients and whisk until well incorporated. Set aside.
Using a mandolin, set your blade to 1/16 or 1/8 and carefully shave your brussels sprouts (mind your fingers). You can absolutely do this with a knife, but if you have a mandolin, this will make your life a little easier.
Add shaved sprouts to bowl and toss with dressing (this recipe will give you a light coating, but feel free to double if you prefer a dressier salad).
Top with goat cheese, walnuts and dates. Enjoy!
Tips:
Convert this to a warm side with gooey goat cheese! Sauté shaved brussels in a little olive oil over medium heat (just a few minutes until bright green and slightly softened – don’t overcook. You don’t want these to become mush, you still want a good crunch here). Top with dressing and reduce heat. Finish with goat cheese, almonds and dates.
Add prosciutto to this salad to create a nice sweet and salty combination.
Substitute your favorite honey balsamic dressing for a simple variation.
