Brussels Sprout Salad With Mustard Vinaigrette

• For Mustard Vinaigrette:
• 2 Tbsp whole grain mustard
• 6 Tbsp white wine vinegar
• 3 1/2 Tbsp sugar
• 1 tsp. chopped garlic
• 1 tsp. Kosher salt
• 1 tsp. ground black pepper
• 1/2 c. apple cider
• 2 Tbsp Canola oil
• For Brussels Sprout Salad:
• 2 1/2 cups Brussels sprouts
• 2 Tbsp dried cranberries
• 2 Tbsp slivered almonds
• 2 Tbsp dried figs
• 2 Tbsp manchego cheese, grated
• 1 Tbsp parmesan cheese, grated
• 1/4 cup Mustard Vinaigrette (see recipe above)

1. For Mustard Vinaigrette:
2. In a mixing bowl, whisk together mustard, vinegar, sugar, garlic, salt, pepper and apple cider. Slowly whisk in the oil.
3. For Brussels Sprout Salad:
4. Trim the leaves off around the stem of the Brussels sprouts and then peel apart each leaf. Bring 6 cups of water to boil. Place peeled Brussels sprouts in boiling water for 6 seconds (really, just 6 seconds). Quickly remove and place in ice water. When cooled, place on a tray to dry. In a mixing bowl, add the Brussels sprouts, dried cranberries, almonds, and figs. Toss with mustard vinaigrette. Place in a salad bowl and top with manchego and parmesan.

vinaigrette, grain mustard, white wine vinegar, sugar, garlic, kosher salt, ground black pepper, apple cider, canola oil, brussels, brussels sprouts, cranberries, almonds, figs, manchego cheese, parmesan cheese, ubc

Taken from www.epicurious.com/recipes/member/views/brussels-sprout-salad-with-mustard-vinaigrette-50160625 (may not work)