Ingredients:
Salad:
1 lb Brussels sprouts
1 large crisp apple, thinly sliced
1/2 cup pomegranate seeds
1/2 cup walnuts, roughly chopped
1/2 cup crumbled blue cheese
Dressing:
3 tbsp Olive Us extra virgin olive oil
1 tbsp Olive Us Maple Balsamic
1 tbsp Olive Us Oregano White Balsamic
1 tsp Dijon mustard
1/2 tsp fresh thyme, finely chopped
1/4 tsp freshly cracked black pepper
Pinch of salt, to taste
Instructions:
Preheat a dry skillet over medium heat. Add the walnuts and toast for 3 – 5 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool.
Trim the ends of the brussels sprouts, remove any damaged outer leaves, and thinly slice using a sharp knife, mandoline, or food processor. Transfer to a large salad bowl.
In a small bowl, whisk together the Maple Balsamic, Oregano White Balsamic, Dijon mustard, thyme, salt, and pepper. Slowly drizzle in the extra virgin olive oil, whisking until emulsified.
Pour about half the dressing over the shaved Brussels sprouts and toss well. Let stand for 5 – 10 minutes to soften the sprouts slightly.
Gently toss in the sliced apple and pomegranate. Sprinkle with toasted walnuts and crumbled blue cheese.
Drizzle with the remaining dressing as needed and serve