SALAD

1 pound Brussels sprouts, trimmed and thinly shaved

2 cups red grapes, halved

1 cup sliced almonds, toasted

½ cup shaved Parmesan cheese (plus more for garnish)

‍

DRESSING

1–2 tablespoons Dijon or stone ground mustard

Juice and zest of 1 lemon

1 tablespoon apple cider vinegar

2 tablespoons dry white wine

1 clove garlic, finely grated

½ cup olive oil

¼ cup grated Parmesan cheese

Pinch of chili flakes

Salt and freshly ground black pepper, to taste

‍

Whisk together mustard, lemon juice and zest, apple cider vinegar, white wine, and garlic. Slowly whisk in olive oil until emulsified, then stir in Parmesan, chili flakes, salt, and pepper.

In a large bowl, combine Brussels sprouts, grapes, almonds, and Parmesan. Add the dressing and toss well.

Let sit 10–15 minutes before serving for the best flavor. Garnish with extra Parmesan.

This salad also shines when topped with a piece of lemony grilled salmon or chicken for a complete meal. 

‍