BRUSSELS SPROUTS SALAD

Ingredients

• ​8 cups Brussels sprouts, trimmed and halved1/3 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 2 tbsp finely chopped shallots
• 1 tbsp liquid honey
• 1/2 cup canola oil
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 2 red apples, cored and thinly sliced
• 1 cup cubed Brie cheese (1/2 inch)
• 1 cup frozen kernel corn, thawed
• 3/4 cup toasted sunflower seeds
• 1/2 cup roughly chopped Italian parsley
• 1/2 cup thinly sliced red onion

Directions

1. ​Bring salted water to a boil in a medium pot over medium-high heat. Add Brussels sprouts. Reduce heat and simmer. Cook until tender, about 5 minutes; drain. Transfer Brussels sprouts to a bowl of ice water. Allow to cool in bowl for 5 – 6 minutes. Drain well.
2. To make dressing, add vinegar, Dijon mustard, shallots and honey to a blender. Purée until smooth. Using low speed, slowly pour in oil through opening in the lid. Return cover. Blend until combined. Stir in salt and pepper.
3. Combine Brussels sprouts, apples, cheese, corn, sunflower seeds, parsley and onion in a large bowl. Drizzle with dressing; toss to coat. Add additional salt and pepper if needed. Serve immediately, or refrigerate for up to 2 days.