1 pound Brussels sprouts
1 green apple (such as Granny Smith)
2 green onions, white and pale green part only
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon Dijon-style mustard
Freshly ground black pepper
1/2 cup dried cranberries
1/2 cup chopped and roasted hazelnuts
1/2 cup blue cheese crumbles
Shred Brussels sprouts using mandolin or shredding blade in food processor. Thinly slice apple, then cut each slice into matchsticks. Thinly slice green onions and toss with shredded Brussels sprouts and apple pieces.
In small bowl, combine apple cider vinegar, olive oil, salt and mustard Toss dressing with salad, and season with freshly ground pepper to taste. Stir in cranberries and hazelnuts.
Allow to rest at room temperature for at least 20 minutes. Just before serving, top with blue cheese crumbles.
Read more: For more on Brussels sprouts check out About Cooking and Growing Brussels Sprouts.
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