Brussels Sprouts Salad

You can make this salad any way you wish. We have made this with aged cheddar cheese, Manchego, and hard goat cheese. Try pecans or pine nuts or almonds. You’ll be wanting to eat your sprouts. No kidding.

24 Brussels sprouts, washed and dried, woody ends cut off
8 ounces Gruyere cheese, grated fine
6 ounces walnuts, broken into small pieces
3 tablespoons apple cider vinegar
9 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard 
kosher salt and cracked black pepper

Slice the Brussels sprouts thin on the slicing disc of the food processor. (If you don’t have a food processor, you can use a mandoline, carefully, or a sharp knife.)

Put the sprouts in a large bowl. Add the cheese and walnuts.

Put the apple cider vinegar, olive oil, and mustard into a small jar, along with the salt and pepper. Put on the lid and shake that jar until the vinaigrette has come together.

Dress the salad with the vinaigrette. Toss and serve.

Feeds 8.