Ingredients
For the Vinaigrette
- 1/3 c.fresh orange juice (from about 2 oranges)
- 2 tbsp.apple cider vinegar
- 1 tbsp.fresh lemon juice
- 1 tbsp.pure maple syrup
- 1 tsp.Dijon mustard
- 1/2 c.olive oil
- Kosher salt and freshly ground black pepper
For the Salad
- 1/2 c.canola oil
- 1 lb.small Brussels sprouts, trimmed and halved (quartered if large)
- Kosher salt
- 8to 10 ounces mixed baby lettuces
- 1tart-sweet apple (such as Honeycrisp or Pink Lady), quartered and thinly sliced
- 1/3 c.sliced or slivered almonds, toasted
- 2to 3 ounces Asiago cheese, shaved
- 1 tbsp.chopped fresh chives
Directions
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1. Make vinaigrette: Place orange juice, vinegar, lemon juice, maple syrup, and mustard in a blender. Blend until well combined, 10 to 15 seconds. With blender running, gradually add oil until emulsified, 45 to 60 seconds. Season with salt and pepper. Store in a jar in refrigerator up to 1 week.
2. Make salad: Line a plate with paper towels. Heat oil in a large cast-iron skillet over medium-high heat until very hot but not smoking, 1 minute. Carefully add Brussels sprouts, cut sides down, and cook, without turning, until crisp-tender and golden brown, 3 to 4 minutes. Transfer to a paper towel–lined plate with a slotted spoon. Season with salt.
3. Toss together lettuces, apple, Brussels sprouts, and 1/4 cup vinaigrette in a serving bowl. Top with almonds, cheese, and chives. Serve immediately with remaining vinaigrette alongside.
