I am obsessed with brussel sprouts. They seem to be the latest fad popping up in restaurants, but I was in love at first bite! Roasting these tasty morsels is the go to technique for cooking, but I wanted to treat the brussel sprouts differently this time around.

Thinly shaved sprouts (yes raw!), shredded carrots, currants, toasted almonds & goat cheese make this end of the winter salad.  The textural differences, the simple vinaigrette and the sweet and savory contrasting flavors make this salad a great start to any meal.

For the salad:

1 lb. brussel sprouts, thinly sliced
1/2 cup shredded carrots
2 tbsp. dried currants
2 tbsp. toasted sliced almonds
2 oz. goat cheese, crumbled

For the dressing:

1 tbsp. lemon juice
1 tbsp. dijon mustard
1 tbsp. honey
1/2 cup olive oil
salt and pepper to taste

In a large bowl toss together the first five ingredients. In a separate smaller bowl, whisk together lemon juice, dijon mustard, honey and salt & pepper. Stream in olive oil until combined. (try to emulsify the olive oil into the mustard, this just creates a creamy homogenous dressing)

Toss the dressing with the salad and let sit for at least 20 minutes before serving. (this helps wilt the crunch of the brussel’s just a bit)