Warm Brussels Sprout Salad
1/4 cup lemon juice
1 tablespoons whole-grain mustard
1 tablespoon agave nectar (or 2 teaspoons sugar)
1 large shallot, minced
1/3 cup dried cranberries
3 tablespoons unsalted butter
2 tablespoons Korbel Classic Brandy
1/3 cup hazelnuts, toasted, skinned and chopped
2 lbs Brussels sprouts, trimmed, halved, and sliced very thin
2 cups arugula
4 ounces Parmesan cheese
Whisk lemon juice, mustard, agave nectar, and ¼ teaspoon salt together in a bowl. Add shallot and cranberries, cover tightly with plastic wrap, and microwave until steaming, about a minute. Let cool to room temperature, about 15 minutes.
Melt butter in a 12 inch skillet over medium heat until its melted and started to color. Add brandy and simmer for a couple minutes. Add hazelnuts and cook, stirring frequently until butter is dark golden brown, about 3 minutes.
Shut off burner and whisk in shallot mixture. Add Brussels sprouts and arugula and toss with tongs until dressing is evenly distributed. Sprinkle cheese over top and serve immediately.
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