Brussels Sprout Salad

• 1 pound Brussels sprouts, ends trimmed and sliced into quarters
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 5 big handfuls baby arugula (5 to 6 cups)
• 1 Fuji or Gala apple, diced
• 1 cup red seedless grapes, sliced in half
• 1/2 cup crumbled feta cheese
• Simple Vinaigrette, recipe follows
• 3/4 cup olive oil
• 1/4 cup red wine vinegar (or your choice of vinegar)
• 1 tablespoon Dijon mustard
• 1 shallot, minced
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 400 degrees F. Line a baking sheet with foil for easy clean up.
2. Add the Brussels sprouts to the prepared baking sheet, drizzle with the olive oil and season with salt and pepper.
3. Toss everything together.
4. Roast the Brussels sprouts until tender, 30 to 35 minutes.
5. Add the arugula, apples, grapes and feta cheese to a large salad bowl.
6. Add roasted Brussels sprouts and toss everything together.
7. Drizzle with about 1/2 cup of the Simple Vinaigrette.
8. Toss everything together.
9. Add the oil, vinegar, mustard and shallots to a jam jar and shake it up.
10. Taste for seasoning and adjust as necessary with salt and pepper.

brussels, olive oil, kosher salt, arugula, apple, red seedless grapes, feta cheese, simple vinaigrette, olive oil, red wine vinegar, mustard, shallot, kosher salt

Taken from www.foodnetwork.com/recipes/brussels-sprout-salad.html (may not work)