Brussels Salad Recipe
CHARRED LEMON & MAPLE VIN, BLEU, BROWNED BUTTER PECAN, GRANNY SMITH
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Ingredients
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Salad Base
Browned Butter Pecans
Charred Lemon & Maple Vinaigrette
Method
Preparation of Salad Base
- 1
Prepare Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any damaged outer leaves. Cut each sprout in half lengthwise.
- 2
Slice Granny Smith Apple
Core the Granny Smith apple and slice it into thin wedges or julienne strips.
- 3
Combine Salad Ingredients
In a large bowl, combine the prepared Brussels sprouts, sliced Granny Smith apple, and crumbled bleu cheese. Set aside.
Browned Butter Pecans
- 4
- 5
Brown Butter
Add the stick of unsalted butter to the skillet with the pecans. Continue to cook, stirring occasionally, until the butter is melted and turns golden brown, about 5-7 minutes.
- 6
Add Maple Syrup
Pour in the maple syrup and stir to combine. Cook for an additional minute until the pecans are well coated. Remove from heat and let cool.
Charred Lemon & Maple Vinaigrette
- 7
- 8
Make the Vinaigrette
In a bowl, squeeze the juice from the charred lemon halves. Add olive oil, maple syrup, Dijon mustard, salt, and black pepper. Whisk until well combined.