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BRUSSELS SPROUT APPLE SALAD

By: Nathan Michael & Julia Flowers

When it comes to hosting for the Holidays, my wife Julia and I love comfort foods with a touch of decadence. That’s why Snake River Farms always fits the bill. The season already has enough decisions waiting to be made, so when it comes to hosting dinner, we stick to what we know will be great: American Wagyu.

Hosting doesn’t have to be a chore, so we put together some of our favorite tips / recipes for entertaining during the holidays…

Ingredients

BRUSSELS SPROUT APPLE SALAD

  • 1 pound brussels sprouts trimmed and thinly sliced
  • 1 large apple cut into matchsticks or thinly sliced
  • 1/4 cup Marcona almonds toasted and chopped
  • 1/4 cup pecorino cheese grated
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon shallot, finely diced
  • 1 ½ teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • freshly ground black pepper
  • 2 teaspoon maple syrup
  • 6 tablespoons olive oil

BRUSSELS SPROUT APPLE SALAD

In a small bowl whisk together all the dressing ingredients and set aside.
In a serving bowl add the thinly sliced sprouts, apple, pecorino, and almonds.
Toss to combine and check for seasoning.