FOR EVOO : Shaved Brussel Sprout Salad with apples and dates

Ingredients

DRESSING

• 4 Tbsp extra virgin olive oil (1 Tablespoon Chef For Higher EVOO is 30MG)
• 2 ½ Tbsp apple cider vinegar
• 2 tsp maple syrup
• 1/4 tsp sea salt (more to taste)
• 2 Tbsp finely chopped shallot

SALAD

• 4 cups thinly sliced Brussels sprouts (3/4 lb Brussels)
• 2 cups finely chopped kale, stems removed (purple cabbage works too or more Brussels)
• 1 cup chopped apple (honey crisp are our favorite)
• 4 pitted medjool dates, finely chopped (about 1/2 cup)
• 1/4 cup chopped roasted nuts (hazelnuts, pecans, walnuts)

Instructions

• • Optional: If using raw nuts, roast whole on a baking sheet at 350 F (176 C) for 12-15 minutes or until fragrant.
  • Prepare dressing by adding apple cider vinegar, maple syrup, salt and shallot to a bowl and whisk then slow drizzle in olive oil (add infused first) or use a small jar with a lid and shake to combine. Set aside.
  • Trim the Brussels sprouts, halve them lengthwise, and slice very thinly with a knife or with a mandoline.
  • Add the Brussels sprouts and kale to a large mixing bowl, shake or whisk the dressing, and add about half of it. Then massage with clean hands for 1-2 minutes to infuse the Brussels sprouts and kale with the dressing and make them easier to chew and digest.
  • Add the remaining salad ingredients (apples, dates, and roasted nuts) and add dressing to taste. Toss to coat, breaking any clumps of dates up into small pieces.
  • Eat fresh otherwise apples will brown.