Shredded Brussels Sprouts Salad with Walnuts, Cranberries, and Blue Cheese
1poundshredded Brussels sprouts (see note)
2tablespoonsfreshly squeezed lemon juice (1 lemon)
1tablespoonapple cider vinegar
½teaspoonfreshly ground black pepper
⅓cupextra-virgin olive oil
1cup(4 ounces) crumbly mild blue cheese, such as Bleu d’Auvergne or Danish blue
Preheat the oven to 350 degrees. Place the walnuts on a sheet pan and bake for 10 minutes, until toasted. Cool, then coarsely chop and set aside.
In a glass measuring cup or small bowl, whisk together the lemon juice, vinegar, honey, salt and pepper. Slowly whisk in the olive oil.
Place the Brussels sprouts in a large bowl and pour the dressing over them. Add the dried cranberries, and toss well to combine. Set aside for at least fifteen minutes (or up to several hours.) Just before serving, add the walnuts and blue cheese and toss gently to combine. Serve at room temperature.Note: Many grocery stores carry shredded raw Brussels sprouts. If you can’t find them, you can shred the Brussels sprouts yourself. Buy 1½ pounds whole Brussels sprouts, trim them and cut them in half through the stem. Remove the core, and cut each sprout crosswise into thin shreds.Copyright 2018, Lidey Heuck, All Rights Reserved