SHAVED BRUSSELS SPROUT SALAD WITH APPLE CIDER VINAIGRETTE

Stav Kogan

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Prep Time 15

Total Time 15

Servings: 4 servings

1 lb Brussels sprouts
1 small to medium red onion, finely sliced
1 cup chopped almonds
½ cup dried cranberries
1 tbsp Dijon mustard
2 tsp honey
1 garlic clove, minced
3 to 4 tablespoons apple cider vinegar
½ cup extra-virgin olive oil
Use a mandolin to very carefully slice the Brussels sprouts. If you have a few extra minutes, you could do this with a knife, or you can quickly pulse them in a food processor or blender. Throw them in a serving bowl with the red onion, almonds, and cranberries.

In a separate small bowl, whisk to combine the Dijon mustard, honey, garlic, and apple cider vinegar.
Whisk continuously while streaming the olive oil into the bowl.
Drizzle a few tablespoons of dressing over the salad, and toss well.
Add a little more if you like it more heavily dressed, and serve.

Let us know how it was!