1 bag Brussels sprouts, broccoli florets, kale and cabbage blend
2 L
1
apple, cored and thinly sliced
1/2 cup
crumbled Roquefort cheese
125 mL
1/3 cup
toasted chopped hazelnuts
75 mL
Directions
Step 1
In bowl, to make mustard dressing, whisk together vinegar, honey, mustard, shallot, salt and pepper. Gradually whisk in olive oil.
Step 2
(Reserve bagged dressing in veggie blend package for another use.) Add veggie blend to bowl of mustard dressing, toss to coat. Divide salad among 8 plates. Top with apple, cheese and hazelnuts.
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