Serves 4
- One pound Brussels Sprouts
- One bunch green onions
- ¼ bunch Italian Parsley
- Salt & Pepper to taste
For Vinaigrette:
- One Cup Fandango Olive Oil
- ¼ Cup Fandango Elderberry Balsamic
- ¼ Cup Dijon Mustard
Trim end & outer leaves of Brussels Sprouts & then shave them using a Mandolin slicer (or use pre-shaved Brussels Sprouts). Slice green onions on an angle. Chop the parsley & combine both with Brussels Sprouts. For the VINAIGRETTE, using a food processor, mix together the Balsamic & mustard. Add the olive oil, salt & pepper & drizzle over salad. Toss well & serve.
