Author Pam - For the Love of Cooking / Original by Two Peas and Their Pod
Equipment
Small Glass Jar with Lid
Sharp Knife
Ingredients
Vinaigrette:
2 ½tbspolive oil
1 ½tbspapple cider vinegar
½tbspfresh lemon juice
½tbspreal maple syrup
1tspDijon mustard
1cloveof garlicminced
Sea salt and freshly cracked pepperto taste
Salad:
½lbBrussels sproutsends trimmed and sliced thinly
2cupsbutter leaf lettucechopped
1small honeycrisp applediced
¼cupdried cranberries
¼cupsunflower seeds
¼cupfresh parmesanshaved
Freshly cracked black pepperto taste
Instructions
Make the vinaigrette by combining the olive oil, apple cider vinegar, lemon juice, maple syrup, dijon mustard, minced garlic, sea salt, and freshly cracked black pepper, to taste, in a small glass jar then seal with a lid and shake well; set aside to allow the flavors time to mingle. Side Note: We like a tangy vinaigrette, if you don't, use less apple cider vinegar.
Make the salad by combining the thinly sliced Brussels sprouts, butter lettuce, apple, cranberries, and sunflower seeds in a serving bowl.
Serve the salad by drizzling some of the well-shaken vinaigrette on the salad, to taste, then toss to coat everything evenly. Top with shaved parmesan and season with freshly cracked black pepper, to taste, and serve immediately.