Many people don’t know that you can eat Brussels sprouts raw. When sliced very thin, they have a wonderful, mild flavor. I love them paired with this mustardy vinaigrette, blueberries, and feta cheese!
20 Brussels sprouts, very thinly sliced
1/2 cup blueberries
1/2 cup blue cheese, crumbled
1/4 cup celery greens, chopped
FOR THE DRESSING:
1 teaspoon Dijon mustard
4 tablespoons olive oil
salt and pepper
- In a large salad bowl, mix Brussels sprouts, blueberries, blue cheese, and celery greens.
- In a small bowl, whisk together mustard, olive oil, and salt and pepper. Taste and adjust as necessary.
- Drizzle dressing over salad, toss, and serve.
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