Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple

Name: Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple
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

Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple was pinched from <a href="http://www.cookscountry.com/recipes/7607-brussels-sprout-salad-with-cheddar-hazelnuts-and-apple" target="_blank">www.cookscountry.com.</a>

"Instead of roasted Brussels sprouts, we wanted a light, bright, raw preparation that was just as delicious. Shredding the Brussels sprouts super-thin is key, and letting them sit in the dressing for at least 30 minutes softens them fully and seasons them deeply. To flavor the salad, we chose a… read more..."

INGREDIENTS

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3 tablespoons lemon juice

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2 tablespoons Dijon mustard

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1 small shallot, minced

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1 garlic clove, minced

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Salt and pepper

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6 tablespoons extra-virgin olive oil

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2 pounds Brussels sprouts, trimmed, halved, and sliced very thin

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4 ounces sharp cheddar cheese, shredded (1 cup)

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1 Granny Smith apple, cored and cut into 1/2-inch pieces

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1/2 cup hazelnuts, toasted, skinned, and chopped

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