Raw and Roasted Brussel Sprout Salad

INGREDIENTS

Brussel sprouts, washed and trimmed

Olive oil

Salt

Pepper

Endive, thinly sliced

Roasted hazelnuts, roughly chopped (walnuts or almonds work as well)

Dried tart cherries or cranberries

Parmesan cheese

For the dressing:

1 tablespoon lemon juice

2 tablespoons apple cider vinegar

1 teaspoon dijon mustard

1/2 - 1 teaspoon maple syrup

4-5 tablespoons olive oil

1 small clove of garlic, minced

salt

pepper

METHOD

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Remove outer leaves from brussel sprouts and place on baking sheet. Drizzle with olive oil and season with salt and pepper. Toss and then roast in the oven for about 10 minutes or until golden and slightly crispy. Set to the side.

3. Thinly slice brussel sprouts and place in a bowl with sliced endive.

4. Prepare dressing. Taste and adjust for seasoning. Pour some of the dressing over the raw brussel sprouts. Let it sit for about 10 minutes.

5. Add roasted sprout leaves, nuts, dried cherries, and cheese. Toss and enjoy!