Recipes

Ingredients

• 1 lb (500 g) Brussels sprouts, trimmed and halved
• 1 red apple, cored and cut into chunks
• 1/3 cup (75 mL) olive oil, divided
• 3 tbsp (45 mL) white wine vinegar
• 2 tsp (10 mL) Dijon mustard
• 1 tsp (5 mL) honey
• 1/2 tsp (2 mL) each salt and pepper
• 2 cups (500 mL) baby arugula
• 1 pkg (125 g) San Daniele® Smoked Prosciutto, sliced
• 2 shallots, thinly sliced
• 1/2 cup (125 mL) crumbled blue cheese
• 1/3 cup (75 mL) toasted chopped walnuts

Directions

1. Preheat oven to 400°F (200°C).
2. Place Brussels sprouts and apple chunks in separate bowls. Add 1 tbsp (15 mL) olive oil to each bowl; toss well. Arrange Brussels sprouts in single layer on parchment paper–lined baking sheet; roast for 30 to 35 minutes or until tender. Add apples to baking sheet in the last 20 minutes of cooking.
3. Meanwhile, whisk together remaining olive oil, vinegar, mustard, honey, salt and pepper.
4. In large bowl, combine Brussels sprouts, apple chunks, arugula, smoked prosciutto and shallots. Add dressing; toss to coat well. Sprinkle blue cheese and walnuts over top.
5. Tip: Substitute goat cheese for blue cheese if desired.