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Kale and Brussels Sprout Salad with Toasted Hazelnut Vinaigrette

Danielle
  • 25 minutes
  • Serves 4

INGREDIENTS

8 oz

Brussels sprouts

1 clove

Garlic

1

bunch Lacinato kale

1

Shallot, small

1 tbsp

Honey

1/2 tsp

Black pepper, cracked

1/2 tsp

Sea or kosher salt

2 tbsp

Champagne vinegar

1/2 cup

Olive oil, extra virgin

1/4 cup

Hazelnuts, raw

2 oz

Bleu cheese