1/2 pound of Brussels Sprouts
1 small bunch of Kale, tough stems removed
1 cup chopped fresh or dried fruit – apple, dried cranberries, orange slices,
1/2 cup chopped and toasted nuts (suggest sliced Almonds)
Grated Parmesan or Pecorino Romano
3 Tbs White Wine Vinegar
6 Tbs Olive Oil
1 Tsp Dijon Mustard
Salt and Pepper to taste
Slice the sprouts and kale into thin ribbons
Whisk dressing and pour over greens to marinate for 10-20 mins.
Chop the fruit, and toast the nuts.
Serve the marinated greens topped with fruit, nuts and a generous sprinkle of cheese