Shaved Brussels Sprout-and-Chestnut Salad

Name: Shaved Brussels Sprout-and-Chestnut Salad
Prep time: 25 min
Total time: 30 min
Yield: 8 - 10 serving(s)
Ingredients: 1/3 c. sherry vinegar; 1 shallot, finely chopped; 1 tbsp. honey; 1 tbsp. whole-grain Dijon mustard; 2/3 c. olive oil; Kosher salt and freshly ground pepper; 1 1/4 lb. Brussels sprouts, thinly sliced; 1 large Honeycrisp or Cameo apple, cut into matchsticks; 1 medium fennel bulb, thinly sliced; 1 c. peeled cooked whole chestnuts, coarsely chopped; 1/2 c. torn fresh parsley leaves; 4 oz. Stilton blue cheese, crumbled

By Marian Cooper Cairns, Mary Allen PerryPublished: Oct 3, 2014

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Johnny Miller

Yields:

8 - 10 serving(s)

Prep Time:

25 mins

Total Time:

30 mins

This easy and fresh salad has all the makings of an autumnal classic. After giving it a try you will be searching for a way to fit it on the Thanksgiving table.

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Ingredients

for Sherry Vinaigrette:

1/3 cup sherry vinegar
1 shallot, finely chopped
1 Tbsp. honey
1 Tbsp. whole-grain Dijon mustard
2/3 cup olive oil
Kosher salt and freshly ground pepper

for Salad:

1 1/4 lb. Brussels sprouts, thinly sliced
1 large Honeycrisp or Cameo apple, cut into matchsticks
1 medium fennel bulb, thinly sliced
1 cup peeled cooked whole chestnuts, coarsely chopped
1/2 cup torn fresh parsley leaves
4 oz. Stilton blue cheese, crumbled

Directions

1. Step 1Make Sherry Vinaigrette: Whisk together sherry vinegar, shallot, honey, and whole-grain Dijon mustard. Let stand 5 minutes. Whisk in olive oil. Season with salt and pepper to taste.
2. Step 2Make Salad: In a large bowl, toss Brussels sprouts, separating leaves into strands. Stir in apple and next 3 ingredients. Fold in 1/2 to 3/4 cups vinaigrette. Season with salt and pepper to taste; let stand 5 minutes or cover and chill 2 hours.
3. Step 3Transfer to a serving dish and sprinkle with cheese. Serve with remaining vinaigrette.