Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple

By DreiFromBK

Ingredients

• 3 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1 small shallot, minced
• 1 garlic clove, minced
• Salt and pepper
• 6 tablespoons extra-virgin olive oil
• 2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
• 4 ounces sharp cheddar cheese, shredded (1 cup)
• 1 Granny Smith apple, cored and cut into 1/2-inch pieces
• 1/2 cup hazelnuts, toasted, skinned, and chopped

Details

Servings 8
Adapted from cookscountry.com

Preparation

Step 1

1. Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.

2. Fold in cheddar, apple, and hazelnuts. Season with salt and pepper to taste. Serve.