A friend on Facebook shared this recipe and I wanted to save it some where . It sounds like an awesome salad for summer with some grilled chicken of fish.
Brussels Sprout Salad with Warm Vinaigrette
For maximum efficiency, slice the Brussels sprouts while the shallot mixture cools. A food processor fitted with a slicing blade can be used to slice the Brussels sprouts but the resulting salad will be slightly less tender.
5 tablespoons white wine vinegar
1 tablespoon whole grain mustard
1 teaspoon sugar
Salt and pepper
1 shallot, halved through root end and sliced thin crosswise
¼ cup dried apricots, chopped
5 tablespoons vegetable oil
1/3 cup shelled pistachios, chopped
1 ½ pounds Brussels sprouts, trimmed, halved and sliced thin
1 ½ ounces (1 ½ cups) watercress, chopped
4 ounces ricotta salata, shaved into thin strips using vegetable peeler
1. Whisk vinegar, mustard, sugar and ¼ teaspoon salt together in bowl. Add shallot and apricots, cover tightly with plastic wrap, and microwave until steaming, 30 to 60 seconds. Let cool to room temperature, about 15 minutes.
2. Heat oil in 12-inch skillet over medium heat until shimmering. Add pistachios and cook, stirring frequently, until pistachios are golden brown, 1 to 2 minutes. Off heat, whisk in shallot mixture. Add Brussels sprouts to skillet and toss with tongs until dressing is evenly distributed and sprouts darken slightly, 1 to 2 minutes. Transfer to serving bowl. Add watercress and ricotta salata, and toss to combine. Season with salt and pepper to taste, and serve immediately.
