Brussels Sprout Salad with Mustard Vinaigrette

This is my favorite salad of ALL time. It is originally made at a restaurant in Scottsdale, AZ called Chelsea's Kitchen but I am 40 minutes from there so when I found this re-created recipe I was beyond excited. It's kinda tedious with the Brussels-but amazing and so worth the time!

Photo Courtesy of azcentral.com

Serves 1 as a meal by itself or 2-3 as a side dish.

Mustard Vinaigrette

• 2 tablespoons honey
• 1 1/2 tablespoons Champagne vinegar, more as desired
• 1 tablespoon fresh lemon juice with pulp
• 1 1/2 teaspoons lemon zest
• 1 1/2 teaspoons whole grain mustard, more as desired
• 1 1/2 teaspoons minced garlic
• 3/4 cup light olive oil
• Sea salt
• Freshly ground black pepper

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 pound Brussels sprouts
• 2 slices of cooked bacon, diced
• 1 tablespoon dried cranberries
• 1 tablespoon dried blueberries
• 2 tablespoons toasted whole almonds, preferably California or Spanish Marcona
• 3 tablespoons mustard vinaigrette
• 1 ounce Manchego cheese, shaved using a peeler. (When I don't have Manchego I use shaved fresh Parmesan and I think that is yummy too.)

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 and bacon. Serve immediately.