Shaved Brussels Sprout Salad with Maple Dijon Vinaigrette
A wonderful new take on Brussels sprouts. By shaving them and serving them raw, it makes for a delicious salad.
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Colander
- Stove
- Measuring spoon
- Whisk
- Serving platter
Ingredients
- ½ lb Brussel sprouts
- ¾ cup Rustichella d'Abruzzo fregola tostata
- 1 Honeycrisp apple
- ¼ cup Dried Cranberries
- ½ cup Toasted walnut halves
- ⅓ cup Goat cheese
- ¼ cup Apple Cider Vinegar
- 3 tbsp Maple Syrup
- 1 tbsp Dijon mustard (smooth or grainy)
- ½ tsp Salt
- ¼ tsp Black pepper
- ¼ cup Extra virgin olive oil
- 1 tbsp Walnut oil (optional)
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