Brussels Sprouts Salad

• temps total: 20 minutes

Ingrédients

2 tablespoons apple cider vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

1 ½ teaspoon kosher salt, divided

½ cup olive oil

1 pound Brussels sprouts, trimmed and thinly sliced (5 cups)

2 cups thinly sliced radicchio (from 1 head)

1 cup chopped toasted pecans

½ cup roughly chopped sweetened dried cranberries

½ teaspoon freshly ground black pepper

1 ounce aged provolone or Parmesan cheese, shaved (about ½ cup)

Instructions

Whisk vinegar, honey, mustard, and ½ teaspoon salt in a medium bowl. Slowly drizzle in oil, whisking constantly, until well combined.

Toss together Brussels sprouts, radicchio, pecans, and dried cranberries in a large bowl or storage container, if made in advance.

To serve immediately: Add dressing, pepper, and remaining 1 teaspoon salt to Brussels sprouts mixture; toss. Add about half of the cheese and gently toss to combine. Transfer to a serving bowl or platter and top with the remaining cheese.