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Brussels Sprout Salad with Mustard Vinaigrette


For the Salad:
  • Brussels Sprouts, leaves separated and blanched
  • Dried Cranberries or blueberries
  • Toasted almonds
  • Shaved Manchego cheese, optional
For the vinaigrette:
  • 2 Tbsp honey
  • 1 1/2 Tbsp Champagne vinegar, more as desired
  • 1 Tbsp fresh lemon juice with pulp
  • 1 1/2 tsp lemon zest
  • 1 1/2 tsp whole grain mustard, more as desired
  • 1 1/2 tsp minced garlic
  • 3/4 cup light olive oil
  • Sea salt
  • Freshly ground black pepper


1. In a large bowl, whisk together honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in olive oil until 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.

2. Lightly coat the leaves with dressing.  Toss with dried fruit and almonds. Top with Manchego cheese for added richness.

Recipe adapted from La Grande Orange Cafe

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