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walnuts Florida Crystals Brussels sprouts strawberries goat cheese aged balsamic vinegar shallot mustard clove garlic olive oil
Viewed: 71 - Published at: 3 years agoIngredients
- 1 cup chopped walnuts
- 2 Tbs. Florida Crystals Organic Powdered Sugar
- 1 lb. Brussels sprouts, ends trimmed
- 1 qt. strawberries, hulled and sliced (3 cups)
- 6 oz. crumbled goat cheese
- 2 Tbs. aged balsamic vinegar
- 1 small shallot, finely chopped (23 Tbs.)
- 1 1/2 tsp. Dijon mustard
- 1 small clove garlic, minced ( 1/2 tsp.)
- 6 Tbs. Eden Selected Spanish Extra Virgin Olive Oil
Method
- Preheat oven to 350F.
- Coat baking sheet with cooking spray.
- Toss walnuts with powdered sugar in small bowl.
- Spread on prepared baking sheet, and bake 8 to 12 minutes, or until nuts are caramelized.
- Set aside to cool.
- Thinly slice whole Brussels sprouts with mandoline or knife, or slice in half lengthwise, then set cut side down on cutting board, and thinly slice crosswise into ribbons.
- Transfer to salad bowl, and add strawberries and goat cheese.
- Set aside.
- Whisk together vinegar, shallot, mustard, and garlic in small bowl.
- Slowly whisk in oil until combined; season with
- salt and pepper, if desired.
- Toss Brussels sprouts with 1/2 cup dressing, stir in walnuts, and serve.
