Shredded Brussels Sprout Salad with Persimmon
Prep Time: 20 min
Cook Time: N/A
Total Time: 20 min
Servings: 4
RECIPE INGREDIENTS
- Brussels Sprouts Salad:
- 1 1/4 lb Brussels sprouts, finely shredded
- 2 ripe Fuyu persimmons, peeled, quartered, cored and thinly sliced
- 2/3 cup pomegranate seeds
- 1/4 cup chopped pistachios
- 1/4 cup shaved Parmesan cheese (optional)
- 1/4 tsp freshly ground pepper
- Light White Wine Vinaigrette:
- 1/4 cup Filippo Berio Delicato Extra Virgin Olive Oil
- 3 tbsp white wine vinegar
- 2 tsp honey
- 1 tsp tamari or soy sauce
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
RECIPE DIRECTIONS
Light White Wine Vinaigrette: Whisk together olive oil, vinegar, honey, tamari, garlic, salt and pepper until blended.
Brussels Sprouts Salad: In large bowl, toss shredded Brussels sprouts with vinaigrette until coated. Stir in persimmons, pomegranate seeds and pistachios. Divide among 4 plates. Garnish with Parmesan cheese (if using), and sprinkle with pepper.