- 8
4.3/5
(13 Votes)
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
Preparation
Step 1
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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.