Shaved Brussels Sprout Hazelnut Salad 

Makes enough for at least 4 salads


Mostarda Dressing:

¼ c Dried Cranberries, apple juice infused

¼ c White Wine Vinegar

½ c Water

2 Tbl Apple Juice Concentrate

1 Tbl Mustard Seed, yellow

¼ tsp Thyme Leaf

¼ tsp Sea Salt

1 tsp Lemon Zest

pinch Cracked Black Pepper

2 Tbl Fresh Garlic, sliced thin

2 Tbl EVOO



grilled pasture-raised chicken breast

carrots, matchstick cut

red onion, julienne

celery, julienne

brussels sprouts, shaved thin

baby spinach

fresh mint leaf

hazelnuts, toasted



SIMMER all ingredients except the garlic together over low heat

PLUMP the cranberries in the simmering liquid

POACH the sliced garlic in the olive oil in a separate pan, do not caramelize

COMBINE the soft garlic into the cranberry mixture

COOL the dressing, it will be slightly thick and sticky

TOSS the salad together well with all of the components

GARNISH with toasted hazelnuts!