Ingredients:

  • 1 lb Brussels sprouts, ends trimmed and finely shaved
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted and roughly chopped
  • 1 medium Granny Smith apple, julienned
  • 1/4 cup crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp fine sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Use a mandoline or the slicing disk of a food processor to shred the trimmed Brussels sprouts into thin, ribbon-like pieces and place them in a large bowl.
  2. Toss in the julienned apple, dried cranberries, and toasted pecans. Mix gently to distribute evenly.
  3. In a jar or bowl, combine the balsamic vinegar, maple syrup, and Dijon mustard.
  4. Slowly stream in the olive oil while whisking vigorously or shaking the jar until the dressing is thick, glossy, and emulsified.
  5. Stir in the salt and pepper to season the dressing.
  6. Drizzle the vinaigrette over the sprouts and toss thoroughly.
  7. Let the salad sit for 10 to 15 minutes to allow the acid to soften the raw sprouts.
  8. Fold in the crumbled feta cheese just before serving.