Brussels Sprout and Spinach Slaw with Toasted Almonds and Aged JackPosted: Updated:
2 tsp. dijon mustard
2 Tbsp. lemon juice
1 ea. shallot, minced
1 clove garlic, chopped
3 Tbsp olive oil
To taste kosher salt and freshly ground black pepper
¾ lb Brussels sprouts, washed and trimmed
¼ lb spinach, cut in strips
2 each red bell pepper, seeded and thinly sliced
¼ cup aged Monterey Jack, finely grated
¼ cup almonds, toasted and roughly chopped
1. Combine the mustard, lemon juice, shallot and garlic in a small mixing bowl; whisk in the oil and season with salt and pepper.
2. Shred the Brussels sprouts in a food processor fitted with a slicing blade; transfer to a large mixing bowl. Add the spinach and bell pepper and toss to combine.
3. Dress the vegetables with the vinaigrette and toss with the cheese. Transfer to a serving platter and sprinkle the almonds over.
Yield: 4-6 servings