Thinly sliced Brussels sprouts bathe in a sweet-tangy vinaigrette made with Champagne Pear Balsamic Vinegar and Rosemary Extra Virgin Olive Oil. The acidic vinaigrette helps to relax the sprouts and deliver big, bold flavor. Topped with roasted pecans, this salad is a make-ahead must for your holiday table. Make it early in the day – the longer it sits, the better it gets!
Time: 30 min
Serves 4-6Rating
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Loading...| For the Vinaigrette: | |
| 1/3 cup Rosemary Extra Virgin Olive Oil | |
| 1/3 cup Champagne Pear Balsamic Vinegar | |
| 3 Tbl honey | |
| 1 tsp Dijon mustard | |
| 1 tsp French Mustard Blend | |
| 1/2 tsp salt | |
| Several grinds black pepper | |
| For the Salad: | |
| 2 lbs Brussels spouts, thinly sliced | |
| 1 large shallot, thinly sliced | |
| 1/2 cup grated parmesan | |
| 1/2 cup roasted chopped pecans |
| 1. | In a large bowl, large enough to hold the salad, make the vinaigrette by whisking the balsamic vinegar, French Mustard Blend, honey, mustard, salt and pepper together. Drizzle in the olive oil while whisking continuously. Taste and adjust the salt and/or vinegar for saltiness and acidity. Set aside. |
| 2. | Use a mandoline or food processor with slicing attachment to shave the Brussels sprouts and shallot. |
| 3. | Add the Brussels sprouts and shallot to the bowl with the vinaigrette. Toss to combine. Add in the parmesan cheese and nuts. Allow to sit for 10 mins then taste. Adjust with salt if needed. Hold in the fridge until ready to serve. Delicious cold or room temp. |
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