Brussels Sprouts Blend, Apple & Roquefort Salad
Prep Time
Serves
Cooking Mode
3 tbsp red wine vinegar
2 tsp honey
1 tsp Dijon mustard
1 small shallot, minced
½ tsp salt
¼ tsp pepper
⅓ cup olive oil
1.6 lb 1 bag Brussels sprouts, broccoli florets, kale and cabbage blend
1 apple, cored and thinly sliced
½ cup crumbled Roquefort cheese
⅓ cup toasted chopped hazelnuts
3 tbsp red wine vinegar
2 tsp honey
1 tsp Dijon mustard
1 small shallot, minced
½ tsp salt
¼ tsp pepper
⅓ cup olive oil
1.6 lb 1 bag Brussels sprouts, broccoli florets, kale and cabbage blend
1 apple, cored and thinly sliced
½ cup crumbled Roquefort cheese
⅓ cup toasted chopped hazelnuts
Directions
1In bowl, to make mustard dressing, whisk together vinegar, honey, mustard, shallot, salt and pepper. Gradually whisk in olive oil.
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.
Disclaimer
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Personal Note
Personal Note
