Make this salad as the perf starter to all Thanksgiving festivities this year, you’re going to love it! xx
Serves 4 to 6
11⁄2 pounds Brussels sprouts, thinly sliced
1⁄2 cup cored, halved, and thinly sliced Bartlett pear
1⁄2 cup raw walnut pieces
2 tablespoons crumbled blue cheese
2 teaspoons manuka honey
1 tablespoon Dijon mustard
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1⁄2 teaspoon sea salt
Wash the Brussels sprouts and pat dry. Thinly slice the sprouts on a mandoline to a thickness of 1/8 inch. If you do not have a mandoline, use a sharp knife.
In a large bowl, whisk together the honey, mustard, vinegar, olive oil, and salt. Add the sliced Brussels sprouts and toss to coat with the dressing. Add the pear slices, walnuts, and blue cheese. Serve immediately.
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