Brussel Sprouts Recipe
prosciutto, marcona almonds, parmesan, grain mustard vinaigrette, shaved Manchego
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Ingredients
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Brussels Sprouts Salad
Method
Preparation
Prepare Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow outer leaves. Cut them in half lengthwise.
Cook Brussels Sprouts
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Brussels sprouts, season with salt and pepper, and sauté for about 8-10 minutes, or until they are golden brown and tender.
Prepare Vinaigrette
In a small bowl, whisk together the grain mustard, red wine vinegar, and remaining 2 tablespoons of olive oil. Season with salt and pepper to taste.
Combine Ingredients
In a large mixing bowl, combine the sautéed Brussels sprouts, chopped prosciutto, Marcona almonds, and grated Parmesan cheese. Drizzle the grain mustard vinaigrette over the salad and toss gently to combine.
Serve
Plate the salad and top with shaved Manchego cheese before serving.
