Sweet Hot Mustard Brussels Sprout and Apple-Almond Salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
- salt and pepper to taste
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 3/4 teaspoon apple cider vinegar
- 1/2 cup slivered almonds
- for the salad:
- 1 tablespoon sherry vinegar
- for the sweet hot mustard:
- 1 tablespoons whole-grain mustard
- 1/2 teaspoon sriracha sauce
- 4 shallots, sliced into thin rings
- 3.5 tablespoons extra virgin olive oil
- 1 pound brussels sprouts trimmed and cut into thirds or quarters
- 2 gala red apples blade c
- Carbohydrate 12.0545645957406 g
- Cholesterol 0 mg
- Fat 8.74034618936505 g
- Fiber 4.22823078802565 g
- Protein 4.80811664494217 g
- Saturated Fat 0.92112054522092 g
- Serving Size 1 1 -8 (103g)
- Sodium 116.943661075179 mg
- Sugar 7.82633380771492 g
- Trans Fat 0.408180545134949 g
- Calories 134 calories
To make the sweet hot mustard, in a large bowl, whisk both mustards, apple cider vinegar, honey and sriracha sauce. Set aside.Place a large skillet over medium heat and add in ½ tablespoon of the olive oil. Once oil heats, add in the shallots, season with salt and cover, letting cook for 3-5 minutes or until lightly caramelized, shaking the pan occasionally. Once done, remove the shallots with a slotted spoon and into a large bowl with the sherry vinegar, mustard mixture, 1 tablespoon of the olive oil and season with salt and pepper. Set aside.Place the large skillet back over medium-high heat and heat the final two tablespoons of olive oil. Once heated, add the brussels sprouts and season with salt and pepper. Cover and cook, stirring occasionally, until the sprouts are just tender and lightly browned, about 8-10 minutes. Transfer to the bowl with the mustard-shallot mixture and add in the almonds and apple noodles and toss. Arrange on a platter and serve.
