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Categories:
vegetable oil extra-virgin olive oil honey champagne vinegar lemon juice lemon zest whole-grain mustard clove garlic kosher salt Brussels blueberries cranberries almonds manchego cheese bagel
Viewed: 100 - Published at: 8 years agoIngredients
- 3/4 cup vegetable oil
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey
- 2 tablespoons champagne vinegar
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon grated lemon zest
- 1 teaspoon whole-grain mustard
- 1/2 small clove garlic, minced
- Kosher salt and freshly ground pepper
- 1/2 pound Brussels sprouts, leaves only (3 1/2 cups leaves)
- 1 tablespoon dried blueberries
- 2 tablespoons dried cranberries
- 2 tablespoons smoked almonds
- 1/2 ounce manchego cheese, shaved
- Bagel chips, for serving (optional)
Method
- Make the dressing: Whisk the vegetable oil and olive oil in a small bowl.
- In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper.
- Slowly whisk the oil mixture into the vinegar mixture until combined.
- Refrigerate at least 1 hour; store in an airtight container up to 1 week.
- Make the salad: Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and 1/4 cup dressing in a large bowl.
- Pile the salad onto a plate.
- Top with the manchego and season with pepper.
- Serve with bagel chips, if desired.
