Ingredients
1½lbbrussels sprouts,shredded
1largelarge red apple,or Honey Crisp, or tart-sweet, cored and chopped
3tbspshallots
4tbspextra virgin olive oil
4tbspvegetable oil
6tbspapple cider vinegar
3tbsphoney
1tspsalt
¼tspfreshly ground black pepper
¾cupwalnuts,toasted, if desired
¾cupparmigiano-reggiano,thinly sliced, crumbled
Preparation
In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper, then toss well.
Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours.
Toss the walnuts and Parmigiano-Reggiano with the salad. Taste and adjust seasoning if necessary.
Serve and enjoy!
