Ingredients
1lbbrussels sprouts
⅓cupslivered almondsor hickory smoked almonds, toasted
⅓cuptart dried cherriesor cranberries, chopped
⅓cupparmesan cheesefinely shredded
¼cupextra-virgin olive oil
2tbspapple cider vinegar
1tbsphoney
1tbspdijon mustard
1garlic clovepressed or minced
¼tspfine sea salt
Preparation
Cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher.
If using raw almonds, toast them over medium heat for 3 to 4 minutes, stirring frequently, until they are fragrant and turning golden on the edges.
Whisk together the olive oil, vinegar, honey, mustard and garlic until blended.
In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan, and dressing. Taste, and add another pinch or two of salt if it needs a little something more.
Serve immediately, or cover and refrigerate for up for 4 days.
