This is a great salad to make on any day. We love Brussels Sprouts in our house so this is always a crowd pleaser. It’s fresh and sweet, crunchy, creamy and salty, it hits all the right notes!

Seared Brussels Sprouts With Pine Nuts, Dried Cranberries And Goat Cheese
2 Tbs of grapeseed oil
2 to 3 cups Brussels Sprouts cut in half
1/4 cup toasted pine nuts
1/2 cup dried cranberries
1/2 cup creamy goat cheese
salt & pepper

Heat a cast iron pan to medium high and add the oil. Place each sprout cut side down and get a good seer on it. Turn the heat to low, add a little salt & pepper and cover for about 8 minutes. Remove from the heat and cool slightly. Toss with pine nuts & cranberries. Assemble the Brussels on a plate and top with creamy goat cheese and the dressing below…

Lemon Vinaigrette
1/4 cup fresh squeezed lemon juice
2 tsp lemon zest
2 Anchovies (do not omit…trust me!)
1 1/2 tsp celery salt
2 tsp pepper
3 Tbs minced shallots
3/4 cup olive oil

Add all the vinaigrette ingredients to a blender except the shallots. Blend them for about 30 seconds. Add the shallots and stir in with a fork. Drizzle on the salad lightly, right before serving. Delicious!

Enjoy!

Heidi

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