Brussels Sprout Salad with Brown Butter Hazelnut Dressing

Recipe and photo by Amber Antonelli
The Naked Bite

Serves 6-8

Salad: 10-12 large Brussels Sprouts, ends trimmed, outer leaves peeled, cut in half and sliced thin (about 1/2 pound) 1/2 medium bulb of fennel, cored and sliced paper thin 1/4 small red onion, sliced paper thin 1/2 cup pomegranate seeds (about 1/3 of a whole medium fruit) 6 cups baby arugula (5oz bag) 4oz Manchego or pecorino cheese, shaved with a peeler (optional) Dressing: 4 Tablespoons butter 5 sprigs of thyme, leaves only 1/2 cup hazelnuts, roughly chopped by hand- loose skins removed 3 Tablespoons apple cider vinegar, or sherry vinegar 1 Tablespoon Dijon style mustard 4 teaspoons real maple syrup Salt and pepper to taste

Mix the first 4 salad ingredients in a large bowl and set aside, you want these ingredients to be room temperature so that they will mix well with the warm dressing. Mix the apple cider vinegar, mustard and maple syrup in a small bowl and set aside. In a sauce pan melt the butter on medium heat until it starts to lightly brown, stirring occasionally. Add the hazelnuts and toast until the butter and nuts are well browned but not burnt. Remove from heat and add the thyme, be careful as it will pop a bit. Immediately add the vinegar mixture and mix well. Pour dressing over the sprouts, fennel and onion; toss well. Add the arugula, pomegranate seeds and salt and pepper. Toss well again. Taste and adjust the seasoning adding a bit more vinegar if necessary. If you are serving on individual plates I like to shave the cheese on top of each plate. If you are serving in the bowl then you can toss the cheese in when you add the arugula.

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