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Brussels sprout salad with mustard vinaigrette

Time 40 minutes
Yields Serves 4 to 6
Brussels sprout salad with mustard vinaigrette
(Los Angeles Times)

Mustard vinaigrette

1

In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper, and brighten the dressing as desired with a little extra vinegar and mustard. Chill well before using. This makes a generous cup of dressing, more than is needed for this recipe, and will keep for 1 week, covered and refrigerated.

Salad

1

Peel the leaves from the Brussels sprouts, discarding the core. In a large pot of boiling water, blanch the Brussels sprouts leaves just until they are a vibrant green and barely tender. Drain immediately and place in a large bowl of ice water to stop the cooking. Drain and dry well. You should have 3 cups of leaves.

2

In a large bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds and just enough vinaigrette to lightly moisten.

3

Mound the salad on a plate, and top with the cheese shavings. Serve immediately.

Adapted from La Grande Orange Cafe. Spanish Marcona almonds are available at well-stocked supermarkets. Manchego cheese is available at cheese stores and well-stocked cheese sections of major markets.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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