Shredded Brussels Sprouts and Apple Salad with Toasted Hazelnuts

Description

In this salad, sweet and tart apples are combined with shredded Brussels sprouts. Crunchy hazelnuts add a flavorful finishing touch. An ideal side dish for a fall meal, the seasonal sprouts, fruit, and nuts are tossed in a sweet and tangy maple lemon vinaigrette.

Ingredients

Vinaigrette

• ¼ cup extra virgin olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon fresh lemon juice
• ¼ teaspoon salt

Salad

• ½ tablespoon extra virgin olive oil
• 1 pound Brussels sprouts, stemmed and thinly sliced or shredded
• ½ cup julienned or thinly sliced Granny Smith apple
• ½ cup julienned or thinly sliced Fuji apple
• ½ cup toasted Oregon hazelnuts, chopped

Instructions

1. In a small bowl, whisk together all the vinaigrette ingredients until combined into smooth dressing and set aside.
2. Heat the ½ tablespoon of olive oil in a large skillet over medium-high. Add the shredded Brussels sprouts and cook, stirring constantly for 60 to 90 seconds; Just until the greens glisten in the oil and barely begin to wilt. Transfer the Brussels sprouts to a bowl, allow to cool.
3. Add the apple to the bowl. Pour in the dressing and toss to coat. Transfer to a serving platter and sprinkle with the hazelnuts. Serve the salad at room temperature.