Shaved Brussels Sprout Salad

A bright, refreshing salad with a bit of maple syrup dressing. The subtle hint of sweetness amplifies the other contents of the salad bowl.

Salad ingredients

• 1/2 lb sourdough bread, torn into small pieces
• 1 tbsp olive oil
• 1/2 tsp maple sugar seasoning
• 14 oz Brussels sprouts, thinly sliced
• 1 avocado, thinly sliced
• 1 tart apple, thinly sliced
• 4 oz goat cheese
• 1/2 lb bacon, cooked and chopped

Dressing ingredients

• 1 small shallot, diced (about 3 tbsp)
• 3 cloves of garlic, minced
• 1 tsp Butternut Mountain Farm Sweet Maple Mustard
• 1 tbsp chives, chopped
• 1 tsp maple syrup
• 3 tbsp white wine vinegar
• 1/4 cup olive oil
• Salt and pepper

Instructions

1. Pre-heat oven to 350°F.
2. Line a baking sheet with parchment paper. Toss the bread pieces in the olive oil and maple sugar seasoning. Bake for 15-18 minutes, until lightly toasted.
3. Wash and shred the Brussels sprouts carefully using a sharp chef’s knife or mandolin.
4. Add the Brussels sprouts to a salad bowl.
5. Make the dressing. In a small bowl or mason jar, add the shallot, garlic, mustard, chives, maple syrup, and white wine vinegar. Stir together with a fork. Add salt and pepper, to taste. While whisking with your fork, add the olive oil until emulsified. (If making the dressing in a mason jar, close the lid and shake.)
6. Pour the dressing over the shredded Brussels sprouts and massage into them. Add the avocado, apple, goat cheese, and bacon. Add more goat cheese, if desired.
7. Top with the seasoned croutons and serve.