Brussels Sprout Salad with Warm Brown Butter Vinaigrette

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Here’s a favorite of hubby, brussels sprout! This is tasty even if you’re not a fan of brussels sprouts. Thanks again to America’s Test Kitchen for this lovely recipe. ENJOY!!

Brussels Sprout Salad with Warm Brown Butter Vinaigrette

Serves 6

For maximum efficiency, slice the Brussels sprouts while the shallot-vinegar mixture cools.

3 tablespoons lemon juice

1 tablespoon whole grain mustard

1 tablespoon honey

1 shallot, halved through root end and sliced thin crosswise

¼ cup dried cranberries

Salt and pepper

5 tablespoons unsalted butter

1/3 cup hazelnuts, toasted, skinned, and chopped

1 ½ pounds Brussels sprouts, trimmed, halved and sliced thin

1 ½ cups baby arugula, chopped

4 ounces Manchego cheese, shaved into thin strips using vegetable peeler

DIRECTIONS

1. Whisk lemon juice, mustard, honey and ¼ teaspoon salt together in bowl. Add shallot and cranberries, cover tightly with plastic wrap, and microwave until steaming, 30 to 60 seconds. Stir briefly, making sure the shallots and cranberries are submerged. Re-cover and let cool to room temperature, about 15 minutes.

2. Melt butter over medium heat in 12-inch skillet. Add hazelnuts and cook, stirring frequently, until butter is dark golden brown, 3 to 5 minutes. Off heat, whisk in shallot mixture. Add Brussels sprouts and arugula to skillet and toss with tongs until dressing is evenly distributed and sprouts darken slightly, 1 to 2 minutes. Transfer to serving bowl. Add Manchego, and toss to combine. Season with salt and pepper to taste, and serve immediately.