A zesty dressing of cranberry juice, mustard, and garlic gives this fennel and shaved Brussels sprout salad with walnuts just the right tang.
Shaved Brussels Sprout and Fennel Salad
Makes 6 to 8 servings
Ingredients
- ¼ cup cranberry juice
- 1 tablespoon whole-grain mustard
- 1½ teaspoons Dijon mustard
- 1 garlic clove, minced
- ¼ cup mayonnaise
- ¼ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 cups Brussels sprouts, shredded
- 4 cups fennel bulbs, cored and julienned
- ½ cup walnuts
- 8 pitted dates, chopped
- 1 cup shredded Parmesan cheese
- Garnish: fennel fronds, goat cheese crumbles
Instructions
- For dressing: In a medium bowl, whisk together cranberry juice, mustards, garlic, mayonnaise, salt, and pepper.
- In a large bowl, toss together Brussels sprouts, fennel, walnuts, dates, and dressing. Top with Parmesan. Garnish with fennel fronds and goat cheese, if desired.
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