Brussels Sprouts, Apples and Pomegranate with Blue Cheese Honey

Name: Brussels Sprouts, Apples and Pomegranate with Blue Cheese Honey
Ingredients: 12 to 16 large Brussels sprouts; 3 medium Fuji or other crisp, sweet eating apples; Juice of 1 lemon; 4 radishes, cut into eighths; 3 tablespoons thinly sliced scallions; 1 1/2 teaspoons salt; 1 cup Blue Cheese Honey Vinaigrette; 2 tablespoons torn mint leaves; 1/2 cup pomegranate; Blue Cheese Honey Vinaigrette; 1/2 cup high-quality blue cheese such as Maytag, broken into crumbles; 3 tablespoons lemon juice; 3 tablespoons cider vinegar; 3 tablespoons honey; 1 teaspoon salt; 10 turns of the pepper mill or 1/4 teaspoon black pepper; 1/4 cup grapeseed or sunflower oil

4 steps

A lighter take on a dish that should be on your holiday table this year.

Updated at: Sat, 04 Nov 2023 16:08:41 GMT

Ingredients

6 servings

12Brussels sprouts

large

3Fuji apples

medium, or other crisp sweet eating

1juice of lemon

4radishes

cut into eighths

3 tablespoonsscallions

thinly sliced

1 ½ teaspoonssalt

1 cupHoney Vinaigrette

2 tablespoonsmint leaves

torn

½ cuppomegranate

Honey Vinaigrette

½ cupblue cheese

high-quality, such as, broken into crumbles

3 tablespoonslemon juice

3 tablespoonscider vinegar

3 tablespoonshoney

1 teaspoonsalt

10 turnsblack

the pepper mill, or 1/4 teaspoon pepper

¼ cupgrapeseed oil

or sunflower

Instructions

Step 1

In a medium bowl whisk together the cheese, lemon juice, vinegar, honey, salt, and pepper until the blue cheese is broken up and the liquid appears creamy. Then slowly whisk in the oil and set aside. Just before pouring the dressing over the salad, give it another whisk. This dressing will keep in a sealed container in the fridge for up to 5 days.

Step 2

Assemble the Salad

Step 3

Slice the stem end off the Brussels sprouts and separate the sprouts into individual leaves. Set aside. Just before building the salad, dice the apples and toss them with the lemon juice. To the apples and the radishes, Brussels sprouts, scallion, salt and 3/4 cup vinaigrette.

Step 4

Let the salad sit for at least 10 minutes and up to 30 minutes before serving. Just before you do, top with mint, pomegranate seeds, and another drizzle of dressing.