Honey & Stone Ground Mustard Dressing
» 1 tbsp honey
» 1 tbsp minced garlic
» 1/2 cup freshly squeezed lemon juice
» 2 tbsp minced shallot
» 1/4 tsp black pepper
» 1 tsp kosher salt
» 1/4 cup stone ground mustard
Combine all above ingredients in food processor and mix well. With food processor running slowly add 1 cup olive oil. Yield 1 3/4 cups.
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Toasted Almonds
» 1 tsp butter melted
» 1 cup almonds
» 1 tsp kosher salt
Toss almonds with butter and salt. Toast in oven at 350* for 10 mins stirring after 5 mins. Once almonds have cooled crush or pulse in food processor.
» 8 cups or 3 bunches kale deveined and chopped
» 1 1/2 cups thinly sliced Brussels sprouts
Thoroughly rinse, dry, and mix kale and Brussels sprouts
» 1 cup grated Parmesan cheese
Combine kale, Brussels sprouts, almonds, Parmesan and dressing in a large bowl and toss until well mixed and coated. Garnish with lemon wedge.
*Serves 6-8
Photography By Joel Riner
As Featured In: Winter/Spring 2018 SPO Edition
