About this recipe:Even if you are not a fan of Brussels sprouts, you might like this salad. Raw Brussels sprouts are a great canvas for this fresh and tangy salad providing a nice crunchy alternative to lettuce, and balanced by the creaminess of the fresh mozzarella.
1 tablespoon orange muscat vinegar (any fruity vinegar can be used)
1 teaspoon Dijon mustard
1/8 teaspoon honey
salt and pepper to taste
2 tablespoons dried cherries
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Method Prep:15min › Ready in:15min
To toast the almonds, place in a dry frying pan on medium to high heat, tossing regularly to prevent burning. Remove from heat and transfer to a bowl once almonds start turning golden brown.
To shave Brussels sprouts, first cut in half. If you don't have a mandoline, you can place the halved sprouts flat side down on your cutting board and use a knife to slice thinly to create the same effect. Start at the top of the Brussels sprout. Place the shredded Brussels sprouts in a bowl.
Shred the fresh mozzarella with your fingers into the bowl of Place the shredded Brussels sprouts in a bowl.
Mix olive oil, vinegar, mustard and honey. I like to shake it up in a closed container.
Pour dressing (amount to your taste) on the sprouts and mozzarella and toss to coat. Season to taste.
Top with toasted almonds and dried cherries (cranberries work well too). Serve. Enjoy.
I take this to work for lunch often. I store the Brussels sprouts and mozzarella in one container, dressing in another, and almonds and cherries in another. I mix this up once I'm ready for lunch.