For the salad:
- 2 lb brussels sprouts, very thinly sliced (on a mandolin is best!)
- 2 Envy apples or other apple variety, small diced
- ½ cup dried cranberries
- ½ cup crumbled goat cheese
- 2 T finely chopped parsley
For the vinaigrette:
- ¼ cup olive oil
- ¼ cup lemon juice
- ¼ cup dried cranberries
- 1 T honey
- ¼ tsp kosher salt
In a small sauce pot, slightly warm all of the ingredients for the vinaigrette. Remove from heat and allow to sit while prepping remaining ingredients. You are softening the cranberries!
Once cranberries have softened, blend ingredients until smooth.
Toss the sliced brussel sprouts and diced apples in the vinaigrette, then top with crumbled goat cheese, parsley, and cranberries. You can garnish with fresh parsley leaves for extra color.
Fun serving tip: tightly pack a small ramekin with the brussel/apple mixture (or can use a measuring cup if you don’t have a ramekin) and then turn upside down on a plate. Then top with the remaining ingredients!