BRUSSEL SPROUTS AND CINNAMON GLAZED WALNUTS ENJOY DAN:

BRUSSEL SPROUTS APPLE SALAD WITH CINNAMON GLAZED WALNUTS

                                                                                                 By CHEF DAN:

Serves 4

 

INGREDIENTS:

1/2- pound Brussels sprouts, cleaned, and ends trimmed (3 cups)

2 granny smith apples, peeled, cored and cubed

1/2-cup cinnamon glazed walnuts, (recipe to follow)

1 tablespoon lemon juice

Sea salt and ground black pepper to taste

 

DRESSING;

2 tablespoon champagne vinegar

1 shallot, minced

1/2- teaspoon whole-grain mustard

2 teaspoons smoked paprika

1/4-cup olive oil

1 cup feta cheese

1 tablespoon mustard seeds

 

DIRECTIONS:

1.   Heat oil in a skillet over medium-high heat.

2.   Add mustard seeds and cook stirring, until seeds begin to pop.

3.   Place sprouts in a food blender and process until finely chopped.

4.   Add to a salad bowl.

5.    Toss in apples, walnuts, salt, pepper and lemon juice.

6.   Stir to combine.

DRESSING:

1.   Ina bowl add vinegar, shallot, mustard, paprika, olive oil and whisk to combine.

2.   Add cheese and seeds and mix to coat cheese.

3.   In the Brussels sprouts bowl, pour the dressing over and toss to mix.

 

GLAZED CINNAMON (makes 2 cups)

2 cups walnuts, 2 teaspoon ground cinnamon, 3/4-cup sugar, 1/2-teaspoon ground allspice, 3/8-cup water, 1/4-teaspoon sea salt, 1/8-teaspoon cayenne pepper, 1 teaspoon vanilla extract.

 

DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

Toast walnut on a cookie sheet for about 15 minutes in a pre-heated oven.

In a skillet add sugar, cinnamon, allspice, cayenne, and salt.

Cook until it reaches a soft ball stage (240 degrees)

Add vanilla and toasted walnuts.

Stir until well coated and creamy.

Spread on cookie sheet, separate as they cool.  ENJOY DAN: