Brussels Sprout Salad
2 cups shredded Brussels sprouts
4 ounces blue cheese, crumbled
3/4 cup chopped walnuts
1/2 cup dried cranberries
1 tablespoon Dijon mustard
3 tablespoons champagne vinegar (red or white wine vinegar will work as well)
1 clove garlic, minced
1 pinch red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil
1. Cut off the tip of the root end of the Brussels sprouts and remove the outer leaves. Slice thinly, creating strands of Brussels sprouts. Place in a medium bowl along with the blue cheese, walnuts and cranberries.
2. In a separate bowl, add the mustard, vinegar, garlic, red pepper flakes, salt and pepper. Whisk with a fork to combine. Continue whisking and slowly add the olive oil, mixing until well blended. Taste for seasoning.
3. Drizzle half of the dressing over the Brussels sprouts and toss to combine. Add more dressing to your preference, being careful not to add too much or the salad will become soggy and overdressed. Serve immediately.