Brussels Sprout and Spinach Slaw with Toasted Almonds and Aged Jack

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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