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Brussels Sprouts, Kale and Herbed Goat Cheese Salad with Honey Vinaigrette

Author Farmhouse 1820

Ingredients

  • 1 pound Brussels Sprouts
  • 1 bag pre-cleaned salad bag Kale
  • 1/3 cup herbed goat cheese crumbled
  • 1/4 cup dried cranberries
  • 1/4 cup candied pecans optional
  • 3 Tablespoons balsamic vinegar
  • 1 Tablespoon plus 1 teaspoon honey
  • 1 clove garlic minced
  • 1/2 teaspoon dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • FOR THE DRESSING:
  • In a bowl, combine vinegar, honey, garlic, mustard, salt and pepper.
  • While whisking, slowly drizzle in the olive oil. Whisk until completely incorporated and dressing has emulsified.
  • Set aside.
  • FOR THE SALAD:
  • Clean the Brussels sprouts, removing outer leaves. Finely shred with a knife or on a mandolin, discarding the bottom core. Put in a bowl.
  • Cut the Kale into julienned strips. Add to the Brussels Sprouts.
  • Add the dried cranberries, goat cheese and pecans, if using.
  • Pour dressing over salad and toss to coat.
  • Salad can be prepared a day ahead. Do no add the salad dressing until just before serving.