A food processor fitted with a julienne blade works well to prepare the Brussels sprouts. You can also use a mandoline slicer. If you like, add a little freshly grated Manchego or Parmesan cheese on top.
Makes 6 to 8 servings
- 3 tablespoons apple cider or white wine vinegar
- 2 tablespoons pure maple syrup
- ½ teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil
- 1 ½ pounds Brussels sprouts
- 1 large or 2 small Granny Smith apples
- seeds from one medium pomegranate
- 3 green onions, roots and tough greens removed, sliced thinly on a diagonal
- ¾ cup chopped toasted nuts such as walnuts , hazelnuts or pecans
- ½ cup freshly grated Parmesan or Manchego cheese (optional)
Prepare the dressing – In a small bowl, place the vinegar, mustard and syrup. Slowly whisk in the olive oil. Taste and adjust seasoning as needed. If too tart, add a little more olive oil. If not tart enough, add a little more vinegar.
Clean the sprouts, removing the tough bottom. Thinly slice the sprouts using a mandoline slicer or a food processor fitted with a julienne blade. Place sprouts in a large mixing bowl.
Thinly slice the apple into matchsticks. (If making ahead, you can place the apples in water with a little lemon juice). Add the apple, green onion, pomegranate and pecans/walnuts into the sprouts. Toss with the dressing. If desired, grate Parmesan or Manchego over the finished salad.