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–+ servings

Crispy Brussels Sprouts Salad

Thanks to Chef John Russ for sharing! It's made with green apples, Marcona almonds, serrano peppers & queso fresco.
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Course Salads
Servings 4 servings

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.
Keyword salads
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