BIG Farm Salad Recipe
arugula, brussels, halved grapes, candied hazelnuts, parmesan, smoked chicken breast & honey shallot vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and slice them in half. Steam or blanch them for about 5 minutes until slightly tender. Drain and set aside to cool.
Make the Honey Shallot Vinaigrette
In a small bowl, whisk together 3 tablespoons of honey, 2 tablespoons of apple cider vinegar, 1 shallot (finely chopped), 1 teaspoon of Dijon mustard, salt and pepper to taste. Slowly drizzle in 1/4 cup of olive oil while whisking until emulsified.
Assemble the Salad
In a large bowl, combine the arugula, cooled Brussels sprouts, halved grapes, candied hazelnuts, shaved Parmesan, and shredded smoked chicken breast. Drizzle with the honey shallot vinaigrette and toss gently to combine.
Serve
Divide the salad into serving plates and enjoy immediately.
