Brussels sprouts are as delicious raw as they are cooked, and they shine in this hearty salad with apples, almonds, dried cherries and a Dijon-spiked vinaigrette.
“Thinly sliced and treated like shredded lettuce, glug on a generous dose of avocado oil or olive oil and a few chopped pecans or walnuts and finish with some fresh, grilled goat’s cheese – this combo ...