Ingredients
DRESSING
-
2 tablespoons white wine vinegar
-
3 tablespoons lemon juice
-
1 small shallot, chopped
-
¼ cup olive oil
-
1 teaspoon salt
-
¼ teaspoon pepper
SALAD
-
1 pound Brussels sprouts, shredded
-
1 apple, thinly sliced
-
½ cup dried cranberries
-
½ cup hazelnuts or walnut, lightly roasted
-
Vermont Creamery Classic Goat Cheese
⅔ cup
Directions
- Whisk together all dressing ingredients in bowl
- Place shaved Brussel sprouts in large salad bowl; drizzle with dressing. Give it a toss. Cover with plastic food wrap; let stand 30 minutes
- Add apples, cranberries and hazelnuts; gently toss
- Top with crumbled goat cheese to serve.
