Stir in apple and next 3 ingredients

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This easy and fresh salad has all the makings of an autumnal classic. After giving it a try you will be searching for a way to fit it on the Thanksgiving table dermes.
Total Time: 0:30
Prep: 0:25
Level: Moderate
Yield: 8 to 10 servings

1.25 lb. Brussels sprouts
1 large Honeycrisp or Cameo apple
1 medium fennel bulb
1 c. peeled cooked whole chestnuts
0.50 c. torn fresh parsley leaves
Sherry Vinaigrette
4 oz. Stilton blue cheese

Sherry Vinaigrette

0.33 c. sherry vinegar
1 shallot
1 tbsp. honey
1 tbsp. whole-grain Dijon mustard
0.66 c. olive oil


In a large bowl, toss Brussels sprouts, separating leaves into strands dermes. . Fold in 1/2 to 3/4 cups vinaigrette. Season with salt and pepper to taste; let stand 5 minutes or cover and chill 2 hours.
Transfer to a serving dish and sprinkle with cheese. Serve with remaining vinaigrette.
Sherry Vinaigrette: Whisk together sherry vinegar, shallot, honey, and whole-grain Dijon mustard. Let stand 5 minutes. Whisk in olive oil. Season with salt and pepper to taste. Makes 1 cup dermes.