This is an easy side dish that can be prepped the day before you plan to serve. Store each component separately in the refrigerator and assemble up to 30 minutes before serving. Serves 6-8.
3 pounds Brussels sprouts shaved or chopped thin
6 oz toasted crushed hazelnuts
3 oz hazelnut oil or extra virgin olive oil
4 cloves of garlic, minced or grated
4 oz whole grain mustard
2 lemons, zested and juiced
3 oz apple cider vinegar
2 tsp Jacobsen Infused Rosemary Salt
2 tbsp fresh thyme, roughly chopped
1 tbsp white miso
Place chopped hazelnuts in a skillet over medium heat. Stir frequently until the hazelnuts look slightly browned and smell nutty. Watch carefully as they can burn quickly. Set aside to cool.
Shave sprouts using a mandolin, holding the sprout by the stem. If you don't have a mandolin, you can use a sharp knife to trim the stem and slice the sprouts in half lengthwise through the root end. Slice each half flat side down and thinly slice crosswise. Set aside and mix the dressing.
To make the dressing, add all ingredients to a medium sized mixing bowl and whisk lightly. Alternatively, you can place ingredients in a mason jar with a tightly fitting lid and shake until blended.
To serve, simply toss the shaved Brussels sprouts with desired amount of dressing (extra dressing can last refrigerated in a sealed container for up to 7 days). Top with toasted hazelnuts and serve.