Shaved Brussels Sprout Salad
Serves 6
When preparing this salad ahead of time, reserve the almonds for serving.
 
1 pound Brussels sprouts, outer leaves removed
2 tablespoons dried cranberries
2 tablespoons toasted almonds or Marcona Almonds
  Mustard Vinaigrette, recipe below
 
Use a 2mm slicing blade for the food processor to slice the Brussels sprouts or use a knife to slice as thin as possible.
Optional - Heat a large sauté pan over medium high heat. Put a tablespoon of olive oil in the pan and add the sliced Brussels sprouts. Stir or use tongs to coat the greens with the oil. Heat for no longer than 3 minutes or just long enough until they are slightly wilted and turn a brighter shade of green.
Immediately transfer the Brussels sprouts to a large mixing bowl. Add the dried cranberries and almonds. Add a few tablespoons of the dressing and toss the salad. Taste and add more dressing if desired.
Serve warm or refrigerate for up to 3 days.
 
Mustard Vinaigrette
2 tablespoons agave nectar
1 1/2 tablespoons champagne vinegar, more if desired
1 tablespoon fresh lemon juice with pulp
1 1/2 teaspoons lemon zest
1 1/2 teaspoons whole grain mustard, more as desired
1/3-1/2 cup extra virgin olive oil
  sea salt
  freshly ground black pepper
 
In a small bowl, whisk together the agave nectar, vinegar, lemon juice, and mustard. Whisk while adding the olive oil in a slow steady stream. Continue to whisk the dressing until thoroughly combined. Season with salt and pepper.
There should be more dressing than you will need for the salad. What remains will keep in the refrigerator for a week.