Bresaola With Shaved Brussels Sprouts And Horseradish

• 3 tablespoons olive oil
• 3 tablespoons Sherry wine vinegar
• 3 tablespoons minced shallot
• 12 large brussels sprouts, trimmed
• 12 thin slices bresaola* (about 1/4 pound)
• Grated fresh horseradish
• *Air-cured beef tenderloin; available in the deli section of some supermarkets and at specialty foods stores.

1. Whisk oil, vinegar, and shallot in small bowl. Season dressing with salt and pepper. Using mandoline or V-slicer, thinly slice brussels sprouts. Place 4 cups shaved brussels sprouts in large bowl. Add dressing; toss to coat. Season with salt and pepper.
2. Arrange 3 bresaola slices over each of 4 plates. Divide brussels sprout salad among plates, mounding in center so bresaola is visible. Sprinkle horseradish over brussels sprout salad and serve.

olive oil, sherry wine vinegar, shallot, brussels sprouts, thin slices bresaola, horseradish, tenderloin

Taken from www.epicurious.com/recipes/food/views/bresaola-with-shaved-brussels-sprouts-and-horseradish-237084 (may not work)