recipe 
yields
6 servings
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
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
Ingredients
For the Blue Cheese Honey Vinaigrette:
For the Brussels Sprout, Apple, and Radish Salad:
steps
- Make the 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.
- Make the 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.
Date Published: 11.18.14
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- From chef Vivian Howard of the Chef & the Farmer, Kinston, North Carolina
