|Shaved Brussel Sprout Slaw with Dried Cranberries, Candied Walnuts, & Maple-Dijon Vinaigrette|
For the Maple-Dijon Vinaigrette:
1T Olive Oil
1T Apple Cider Vinegar
2T Pure Maple Syrup
1t Dijon Mustard
1T Grainy Mustard
1t Fresh Garlic, Minced
Salt & Pepper To Tasted
For the Candied Walnuts:
¾C Walnuts, Roughly Chopped
Pinch of Salt, Cinnamon, & Cayenne
For the Shaved Salad:
15 Brussel Sprouts, Shaved Thinly
4oz Parmesan Cheese, Freshly Grated
Prepared Maple Dijon Vinaigrette
½C Dried Cranberries
Salt & Pepper, To Taste
Directions:1. To Make the Maple-Dijon Vinaigrette: In a mixing bowl, whisk together all of the ingredients until combined. Season it with salt & pepper to taste. Refrigerate the dressing aside until ready to toss the salad.
2. To Candy the Walnuts: Preheat the oven to 350 degrees and spread the walnuts on a baking sheet and bake for 5 minutes until just toasted. Remove from the oven and let it cool. Meanwhile, pour the sugar into a medium saucepan and cook on medium heat, stirring with a wooden spoon while the sugar melts. Keep stirring until the color turns a medium amber color. Once that color is reached, add in the walnuts to the pan and quickly stir to coat. As soon as they are coated, spread them onto a baking sheet and sprinkle with the salt, cinnamon, and cayenne. Let them cool completely before adding them to the salad.
3. To Make the Salad: Shred or shave the brussel sprouts in a food processor, using a mandolin, or slicing thinly with a knife (making sure it roughly resembles a slaw). Place the shaved brussel sprouts in a mixing bowl and top with the candied walnuts, grated Parmesan, and dried cranberries. Pour the prepared Maple-Dijon Vinaigrette over the brussel sprouts and lightly toss until completely covered. Season with salt and pepper to taste.
4. Serve immediately.