Brussels Leaf Salad with Caramelized Apple Vinaigrette

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By Catherine Holland By Catherine Holland
By Catherine Holland By Catherine Holland

PHOENIX -- This is a great quick and easy holiday salad that's packed with super food ingredients like Brussels sprouts, cranberries, pistachios and more.

4 cups blanched Brussels leaves
3 ounces toasted & chopped pistachios
3 ounces dried cranberries
3 ounces crumbled goat cheese
4 large shallots sliced a quarter inch thick and charred
4 ounces Caramelized Apple Vinaigrette (Recipe below)
Salt & Pepper to taste

In a bowl place the Brussels leaves, cranberries, pistachios, goat cheese and shallots.

Lightly coat the greens with the apple vinaigrette; salt and pepper and taste. Add more vinaigrette if necessary and serve.

Caramelized Apple Tarragon Vinaigrette
3 apples (any flavor) peeled and medium diced
4 ounces of cooking sherry
2 small shallots, finely diced
10 sprigs of tarragon leaves minced (no stems)
1 cup apple vinegar
1 cup olive oil/canola oil blend
Salt & pepper to taste

In a sauté pan add a small amount of olive oil, cook the apples on medium heat until caramelized then deglaze with the sherry and reduce by half.

Place in a blender and purée until smooth. Place in a small stainless steel bowl in the refrigerator until cooled.

Once cooled, slowly whisk in half of the oil then half of the vinegar, and repeat the process.

Add the shallots & tarragon. Mix well. Season with salt & pepper.

Taste the vinaigrette; you can add a bit more vinegar if needed.

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