Shaved Brussels Sprouts Salad

Shaved Brussels Sprouts Salad

Shaved Brussels Sprouts Salad


1 pound Brussels Sprouds, shaved on mandolin or in a food processor
3 tablespoons red onion, julienned
½ cup sliced almonds, toasted
½ cup shaved Pecorino Toscano

For the Dijon Vinaigrette:
3 tablespoons Napa Valley Naturals Organic Red Wine Vinegar
1 tablespoon sugar or honey
2 tablespoons Maille Whole Grain Dijon Mustard
1 teaspoon garlic, minced
2-3 teaspoons sea salt
1 teaspoon freshly cracked black pepper
½ cup olive oil


To prepare vinaigrette, combine all ingredients except the oil in a mixing bowl. Whisk to combine. Slowly drizzle in olive oil while whisking to emulsify.

Toss shaved Brussels sprouts and red onion with dressing. This part can be done up to 2 hours before serving. Top with cheese and almonds just before serving.

Serves 4