The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Brussels Sprout Salad with Blue Cheese Honey Vinaigrette


Blue Cheese Honey Vinaigrette

½ cup high-quality blue cheese

3 tablespoons lemon juice

3 tablespoons cider vinegar

3 tablespoons honey

1 teaspoon salt

½ teaspoon black pepper

¼ cup grapeseed or sunflower oil

Brussels Sprout, Apple, and Radish Salad

3 medium crisp, sweet eating apples, such as Fuji

Juice of 1 lemon

3 medium radishes, sliced thin on a mandoline

12–16 large brussels sprouts (separated into individual leaves and roughly chopped)

3 tablespoons thinly sliced scallion

2 tablespoons torn mint

1½ teaspoons salt

1 cup blue cheese honey vinaigrette

½ cup pomegranate seeds


Blue Cheese Honey Vinaigrette

In a medium bowl, whisk together the first six ingredients until the blue cheese is mostly broken up. Slowly whisk in the oil.

Brussels Sprout, Apple, and Radish Salad

Just before building the salad, dice apples and toss them with lemon juice. To the apples add radish, brussels sprouts, scallion, mint, salt, and enough dressing to suit you. Just before serving, top with pomegranate seeds and another drizzle of dressing.

Print Recipe