This salad, devised by Cook's Country, has everything that's perfect about fall produce. Brussels sprouts are in season, there are still good apples to be had, hazelnuts are abundant, and the cheese -- well, we do need to fatten up for fall! You can get all the ingredients at the farmers' market, too.
Brussels Sprout Salad with Cheddar, Hazelnuts, and Apples
3 tablespoons lemon juice
2 tablespoons Dijon mustard
1 small shallot, minced
1 garlic clove, minced
Salt and pepper
6 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
4 ounces sharp cheddar cheese, shredded (1 cup)
1 Granny Smith apple, cored and cut into 1/2-inch pieces
1/2 cup hazelnuts, toasted, skinned, and chopped
Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.
Fold in cheddar, apple, and hazelnuts. Season with salt and pepper to taste. Serve.
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