Brussels Sprout Salad with Cheddar, Pecans & Apple

I saw this recipe in the latest edition of Cook's Country, one of my most favorite cooking magazines. I looked at the relatively short list of ingredients and directions and thought this would be a great weeknight side dish. Just a word of caution- prepping all those brussels sprouts takes some time! Plan accordingly. And this also made a HUGE batch, so unless you're feeding a crowd, only make half. But it was really good. Sam loved it. Jack wouldn't have any part of it, and that's fine. I set him aside some nuts, cheese and apples.

Brussels Sprout Salad with Cheddar, Pecans & Apple

Ingredients 

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 (no need to peel)

1/2 cup pecans, toasted and chopped

Directions 

1. Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Gradually whisk in oil until incorporated. Toss shredded brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.

2. Fold in cheddar, apple, and pecans. Season with salt and pepper to taste. Serve.