½ tsp TSTE® Fleur de Sel Sea Salt
1 TBS TSTE® Shallots - Chopped
2 tsp TSTE® Sumac
¾ cup TSTE® Organic Extra Virgin Olive Oil
TSTE® Florida Sunshine Spice Blend (several grinds)
From the Grocer
2 tsp coarse ground Dijon mustard
¼ cup champagne vinegar
Juice of ½ lemon
1 lb sliced Brussels sprouts
¼ cup dried cranberries
¼ cup coarsely chopped pistachios
½ cup freshly grated parmesan cheese
IN a bowl, whisk together Dijon mustard, champagne vinegar, lemon juice, TSTE® Fleur de Sel Sea Salt, TSTE® Shallots - Chopped, and TSTE® Sumac.
WHISK in TSTE® Organic Extra Virgin Olive Oil.
STORE covered in refrigerator for at least 30 mins. All dressing may not be necessary.
WASH Brussels sprouts thoroughly. Holding in a bowl of cool tap water for 10-15 mins helps hydrate. Using a sharp knife, hold the stem ends and cut them crosswise into slices.
TOSS sliced Brussels sprouts with dressing. Add dried cranberries, chopped pistachios, and grated parmesan. At serving time, add several grinds of TSTE® Florida Sunshine Spice Blend.
*Any leftovers can be refrigerated and stored in a covered container.
Yield: 6-8 servings
Total Time: 15 mins
Prep: 15 mins
Cook: 0 mins