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Course Side Dishes

Ingredients
  

For the Dressing:

  • 1 small shallot thinly sliced
  • 1-2 tablespoons MTOO Gravenstein Apple Balsamic
  • 2 teaspoons Dijon mustard
  • ½ teaspoon Honey
  • ¼ cup DON CARLO EVOO
  • Salt and Pepper to taste

For the Salad:

  • 3 cups cauliflower shaved (about ½ a head, fun to use the green, yellow or purple for color)
  • 12 oz brussels sprouts trimmed and shredded in food processor, using slicing blade, or sliced thinly with knife
  • ½ cup pecorino Romano finely shredded
  • ¼ cup pomegranate arils
  • 1 pink lady or honey crisp apple sliced thinly
  • ¼ cup chopped toasted walnuts

Instructions
 

For the Dressing:

  • Place all ingredients in a ball jar or sealed container and shake vigorously until emulsified. Set aside while you prepare other ingredients so sliced shallots can marinate in the vinaigrette, at least 20 minutes.

For the Salad:

  • Toss the apples with a little of the dressing to keep them from turning color. Toss the rest of the ingredients together with the dressing making sure to top the salad with the pomegranate.
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