Bianca Russano, personal chef and owner of About The Table, shares an easy summer salad that her family loves.
1 pound brussels sprouts; trimmed, halved and very thinly sliced
1/2 cup aged gouda cheese, shredded
1/2 cup dried apricots, coarsely chopped
1/2 cup shelled pistachios, toasted and chopped
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 small shallot, minced
1 garlic clove, minced
Salt and pepper to taste
Whisk lemon juice, olive oil, mustard, shallot, garlic, salt and pepper in a large bowl. Add the shredded Brussels sprouts and toss. Let sit for at least 30 minutes.
Stir cheese, apricots and pistachios into salad. Serve.