Shaved Brussels Sprout-and-Chestnut Salad
Preparation time: 30 min
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.
1 1/4 lb. Brussels sprouts
1 large Honeycrisp or Cameo apple
1 medium fennel bulb
1 c. peeled cooked whole chestnuts
1/2 c. torn fresh parsley leaves
4 oz. Stilton blue cheese
1/3 c. sherry vinegar
1 tbsp. Honey
1 tbsp. whole-grain Dijon mustard
2/3 c. olive oil
1.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.
2.Transfer to a serving dish and sprinkle with cheese. Serve with remaining vinaigrette.
3.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. Makes 1 cup.