Ingredients

The following ingredients have 7 Servings
  • 16 oz brussel sprout, shaved
  • 1 bunch of asparagus, bottom 2″ cut off
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/3 cup dried cranberries
  • 1/4 cup pecan pieces
  • 2 oz. goat cheese, crumbled
  • 1 tablespoon stone ground mustard
  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon raw honey
  • salt & pepper to taste

Instruction

  • Preheat oven to 400.
  • Add the prepared asparagus to baking sheet. Season with 1 tablespoon of olive oil and 1/2 teaspoon of sea salt. Toss to coat. Spread asparagus out on baking sheet into a single layer.
  • Bake for 15 minutes. Remove and cut asparagus into 2″ sticks. Set aside.
  • To a large bowl add shaved brussel sprouts, cranberries, pecan pieces, goat cheese, and asparagus.
  • In a small bowl, add stone ground mustard, white balsamic vinegar, remaining olive oil, raw honey, and salt and pepper to taste. Whisk until oil and vinegar are no longer separated.
  • Add dressing to the salad, toss to coat everything and serve.