Shaved Brussels Sprout Salad

Ingredients

Salad

• 1 lb Brussels sprouts

• 1 large crisp apple, thinly sliced

• ½ cup pomegranate seeds

• ½ cup walnuts, roughly chopped

• ½ cup crumbled blue cheese

Maple Balsamic Dressing

• 3 tbsp extra virgin olive oil

• 1 tbsp Maple Dark Balsamic

• 1 tbsp Oregano White Balsamic

• 1 tsp Dijon mustard

• ½ tsp fresh thyme, finely chopped

• ¼ tsp freshly cracked black pepper

• Pinch of salt, to taste

Instructions

1. Toast the walnuts. Heat a dry skillet over medium heat. Add the walnuts and toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool.

2. Shave the Brussels sprouts. Trim the ends and remove any damaged outer leaves. Thinly slice the sprouts using a sharp knife, mandoline, or food processor fitted with a slicing blade. Transfer to a large salad bowl.

3. Make the dressing. In a small bowl, whisk together the Maple Dark Balsamic, Oregano White Balsamic, Dijon mustard, thyme, salt, and pepper. Slowly drizzle in the extra virgin olive oil, whisking until emulsified.

4. Dress the sprouts. Pour about half the dressing over the shaved Brussels sprouts and toss well. Let stand for 5–10 minutes to soften the sprouts slightly.

5. Assemble the salad. Gently toss in the sliced apple and pomegranate seeds. Sprinkle with the toasted walnuts and crumbled blue cheese.

6. Finish and serve. Drizzle with the remaining dressing as needed and serve.

Bring this pairing to your kitchen with extra virgin olive oil, Maple Dark Balsamic, and Oregano White Balsamic from The Anointed Olive.