Brussels Sprouts Salad With Dried Berries, Marcona Almonds And Honey-Mustard Vinaigrette

We really enjoy the restaurant The Misfit in Santa Monica.  Housed inside an historic bank building, the interior is reminiscent of an aged French bistro, a darker, cozier version of Balthazar in New York.  The food, however, is decidedly farm-to-table California cuisine. This salad is inspired by one of their signature dishes.

Brussels Sprouts Salad With Dried Berries, Marcona Almonds And Honey-Mustard Vinaigrette

12 oz Brussels sprouts

1 T + 1/2 T dried cranberries

1 T + 1/2 T dried blueberries

2 T + 1/2 T marcona almonds, halved

1 oz freshly grated manchego cheese

- and for the vinaigrette

1 T honey

1 T champagne vinegar

3/4 t lemon zest

3/4 t whole grain mustard

3/4 t minced garlic

6 T olive oil

salt and fresh ground pepper, to taste

To each Brussels sprout, cut off stem and slice the leaves starting at one side and stopping as soon as you reach the tough center core. Repeat on remaining sides, collecting the sliced leaves and discarding the core.

Fill a medium size pot halfway with water and bring to a rolling boil.  Add the Brussels sprout leaves and cook until the leaves turn bright green and are tender but still slightly crisp - about 1 minute. Pour Place a strainer in your sink and immediately pour the sprouts into the strainer and rinse with cold water to prevent further cooking.  Let the sprouts drain.

To make the vinaigrette, place all vinaigrette ingredients except olive oil in a small bowl and whisk together.  Slowly drizzle in olive oil and whisk until incorporated.  Taste and add more vinegar, mustard, salt or pepper if you like.

Place all the salad ingredients in a serving bowl. Toss with 4 T of dressing.  Taste and add more dressing if necessary.

Source:  Adapted from the LA Times.