Brussels Sprout Winter Salad with Lemon Champagne Vinaigrette
Servings: 6servings as a side dish / 3-4 servings as a main dish
Ingredients
For the Brussels Sprout Winter Salad:
4cupsbrussels sproutsrinsed and trimmed
2cupschopped kale leaves
2navel orangessegmented and sliced
1/2cuppomegranate seeds
1/2cupchopped pecanswalnuts or almonds
For the Lemon Champagne Vinaigrette:
1/4cupBarefoot Prosecco or Champagne
1clovegarlicminced
2TablespoonsDijon mustard
2Tablespoonsfresh lemon juice
2Tablespoonshoney
Kosher salt and freshly cracked pepperto taste
1/2cupextra virgin olive oil
Instructions
For the Brussels Sprout Winter Salad:
Shave Brussels sprouts on the largest holes of a box grater. Toss in a large bowl with kale, orange slices, pomegranate seeds and chopped nuts. Portion salad onto individual serving plates. Garnish with additional pomegranate seeds and chopped nuts, if desired. Drizzle with dressing just before serving.
For the Lemon Champagne Vinaigrette:
In a medium bowl, whisk together champagne, garlic, mustard, lemon juice, honey, salt and pepper. Gradually whisk in olive oil until well combined. You can also combine all ingredients in a blender or food processor and purée until smooth.