Crispy Brussels Sprouts Salad
Thanks to Chef John Russ for sharing! It's made with green apples, Marcona almonds, serrano peppers & queso fresco.
Ingredients
- 4 cups Brussels sprouts cut in half
- 6 ounces pepper jelly
- 2 sprigs Fresh mint
- 4 ounces fromage blanc or other fresh cow milk cheese
- ½ serrano pepper thinly sliced
- 4 ounces Crushed Marcona almonds any nut may be substituted
- 1 apple thinly sliced
- Salt and Pepper to taste
Instructions
- Preheat oven at 375° for at least 15 minutes. Coat Brussels sprout halves in olive oil. Add salt and pepper, and lay on a sheet tray, then roast for 15 minutes.
- While Brussels sprouts still hot, toss with pepper jelly, mint, fresh cheese, Serrano pepper slices, and almonds.
- Arrange on a platter, and serve.
Notes
This recipe is provided courtesy of Chef John Russ.
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