Brussels Sprout, Apple and Walnut Salad with Mustard Vinaigrette
A yummy wintertime salad full of Brussel sprouts, apples, walnuts, parmesan cheese paired with a whole grain mustard with honey vinaigrette.
Ingredients
- 1 large red apple, gala, fuji or honeycrisp chopped
- 6 to 7 large brussel sprouts thinly sliced
- ½ cup raw walnuts roughly chopped
- ¼ cup aged Parmesan shavings
- ¼ cup stone ground mustard
- ¼ to ½ cup Extra virgin olive oil use to taste
- 1 Tbsp. honey
- Salt and pepper to taste
- ½ large lemon, juice and zest
Instructions
- Using a blender, combine the mustard, salt and pepper and lemon juice. Start adding in olive oil until you reach desired constancy. Season with salt and pepper to taste. Set dressing aside while you complete the salad.
- Toss thinkly sliced brussel sprouts, apple and walnuts together in a large bowl.
- Pour the dressing over the salad mix and stir to coat well. Top with cheese.
- Dress this salad two to three hours in advance for best results. It allows time for the brussels sprouts to marinade in the dressing for more flavor.
Notes
After dressing, you can keep the salad leftovers in the fridge for up to two days without it becoming soggy.
Salad is also excellent with dried cranberries or cherries added.
