Brussels Sprout Harvest Salad

Ingredients – for the meatballs

• 1-pound Brussels sprouts, shaved or thinly sliced

• 5oz arugala

• 1 honey crisp apple, thinly julienned

• 1⁄2 cup organic shredded cheddar

• 1/3 cup pumpkin seeds

• 1/3 cup dried cranberries

• 1⁄4 cup fresh chives

• 4 shallots, sliced and crisped in olive oil, reserved for topping

• Note: reserve some apple, shallot and chives for topping

Ingredients – for the dressing

• 1/4 cup champagne vinegar or apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon organic honey

• 1⁄2 cup good quality extra virgin olive oil

• Salt & pepper

Instructions:

For the Crispy Shallots

1. Peel and thinly slice the shallots into even rounds for consistent crisping.

2. Heat 2 tablespoons of olive oil in a medium-sized skillet over medium heat. Ensure the oil is hot but not smoking before adding the

shallots. Add the sliced shallots to the skillet in an even layer. Stir occasionally to prevent sticking and ensure even browning. Cook for 5-7 minutes, or until the shallots turn golden brown and crispy.

3. Use a slotted spoon to transfer the crispy shallots to a plate lined with paper towels to drain any excess oil. Sprinkle with a pinch of

salt while still warm. Let the shallots cool completely to achieve maximum crispiness. Use immediately or store in an airtight container for up to 2 days.

For the Salad

1. Mix all ingredients together, except crispy shallots2. Whisk all dressing ingredients together. Pour over brussels salad 3. Top with crispy shallots and more chives