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Shaved Brussels Sprouts and Apple Salad with Cider Vinaigrette
Prep Time
3 hrs 2 mins
Cook Time
3 hrs 2 mins
Course: Salad
Servings: 2 servings
Author: Chris Scheuer
  • 2 slices whole grain bread crusts removed and cut into ½ inch dice
  • 2 teaspoons butter melted
  • 1 teaspoon honey
  • ¼ teaspoon cinnamon
  • ½ cup apple cider or apple juice
  • 1 small clove garlic minced
  • ½ teaspoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 20 fairly large Brussels sprouts
  • 1 small red Delicious apple cored and cut in ¼ inch dice
  • 2-3 tablespoons crumbled blue cheese
  1. Preheat oven to 325˚ F. Line a small baking tray with foil and spray with cooking spray. Set aside.
  2. Combine butter, honey and cinnamon in a medium bowl. Stir to combine and add bread cubes. Toss gently and transfer to prepared baking sheet. Spread apart to form a single layer. Bake for 15-20 minutes or until golden and crisp, stirring every 5 minutes.
  3. Place cider in a small saucepan. Bring to a boil, and cook for about 5 minutes or until slightly syrupy and reduced to about 2 tablespoons. Be careful to keep and eye on it so that it does not reduce down too much. Add mustard, minced garlic and vinegar, whisk to combine. Add olive oil in a slow steady stream, whisking continuously. Taste and add salt and freshly ground black pepper as desired.
  4. While cider is reducing, prepare salad. Using a mandoline or a very sharp knife, slice Brussels sprouts into thin slices, separating the slices into ribbons. Discard solid cores, if desired. (I actually like the cores. They are sliced so thin, to me, they just add a nice bit of crunch.)
  5. To assemble salads, divide Brussels sprout ribbons between two serving plates. Top with diced apples and crumbled blue cheese. Drizzle lightly with Cider Dressing and top with Whole-Grain Honey Croutons. Pass extra dressing at the table.