Warm Brussels Sprout Salad with Caramelized Goat Cheese Recipe

• 1 Granny Smith apple--peeled, quartered and cored
• 2 tablespoons extra-virgin olive oil
• Salt and pepper
• 1 tablespoon water
• 1 tablespoon cider vinegar
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon very finely chopped shallot
• 1/2 cup plus 1 tablespoon canola oil
• 2 tablespoons pine nuts
• 1 (6-oz) piece of smoked ham, cut into 1/3-inch dice
• 1 lb brussels sprouts, leaves separated and cores discarded
• 1 fuji apple, cut into 1/3-inch dice
• 2 tablespoons chopped flat-leaf parsley
• 1 (4-oz) piece of semi-aged goat cheese
• 1 1/2 teaspoon chopped chives

1. Preheat the oven to 425.
2. In a small baking dish, tos the Granny Smith apple quarter with 1 tablespoon of the olive oil and season with salt.
3. Roast the apple quarters for about 15 minutes, until they are very tender and browned in spots.
4. Scrape the apple and its juices into a blender.
5. Add the water, cider vinegar, Dijon mustard, shallot and the remaining 1 tablespoon of olive oil to the blender.
6. With the machine on, slowly pour in 1/2 cup of the canola oil and puree until the dressing is smooth.
7. Season the dressing with salt and pepper and refrigerate.
8. In a very large skillet, toast the pine nuts over the moderate heat, shaking the skillet, until the nut are golden, about 4 minutes.
9. Transfer the nuts to a plate to cool.
10. In the same skillet, heat the remaining 1 tablespoon of canola oil.
11. Add the ham and cook over moderately high heat until browned in spots, about 2 minutes.
12. Add the brussels sprout leaves and Fuji apple and season with salt and pepper.
13. Cook, stirring, until the leave wilt slightly about 3 minutes.
14. Add the pine nut, parsley and 6 tablespoons of the apple dressing and cook until warmed through, about 1 minute.
15. Season with salt and pepper and transfer to plates.
16. Heat a medium nonstick skillet over high heat.
17. Set the goat cheese in the skillet and cook undisturbed until the cheese begins to bubble and a golden crust forms, about 1 minute per side.
18. Carefully set the caramelized cheese on top of the warm salad, sprinkle with the chives and serve.

extravirgin olive oil, salt, water, cider vinegar, dijon mustard, shallot, canola oil, nuts, ham, brussels sprouts, fuji apple, flatleaf, goat cheese, chives

Taken from cookeatshare.com/recipes/warm-brussels-sprout-salad-with-caramelized-goat-cheese-31902 (may not work)