Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple

Name: Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple
Ingredients: 3 tablespoons, lemon juice; 2 tablespoons, Dijon mustard; 1 , small shallot, minced; 1 , garlic clove, minced; , Salt and pepper; 6 tablespoons, extra-virgin olive oil; 2 pounds, brussels sprouts, trimmed, halved, and sliced very thin; 4 ounces, sharp cheddar cheese, shredded (1 cup); 1 , Granny Smith apple, cored and cut into 1/2-inch pieces; 1/2 cup, hazelnuts, toasted, skinned, and chopped

Side Dishes
Vegetables
Fruit
Cheese
Vegetarian
Salads

By Carolynn Purpura MacKay ･ Appears in Cook's Country October/November 2013

This appealing new salad was just a few tweaks away from a permanent place on our table.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 8

TIME 25 minutes, plus 30 minutes resting

Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

Why This Recipe Works

This is a members' feature.