Shredded Brussels Sprouts Salad

SERVES 4-6

12oz brussels sprouts, tough outer leaves pulled away (10oz weight post trim)

1/4 cup dried cranberries

1/4 cup chopped pecans

1/4 cup dairy free cheese crumbles

1 pear, chopped

2 jumbo shallots, thinly sliced

3 Tablespoons extra virgin olive oil

For the Maple-Balsamic Vinaigrette:

2 Tablespoons extra virgin olive oil

2 Tablespoons balsamic vinegar

1 Tablespoon maple syrup (not pancake syrup)

1 teaspoon Dijon mustard

salt and pepper

Directions

Using a very sharp knife, thinly shred brussels sprouts while holding onto the core end then discard cores and add shredded sprouts to a large bowl with dried cranberries, pecans, dairy free cheese, and chopped pears. Set aside.

Heat extra virgin olive oil in a skillet over medium-high heat. Add half the shallots then fry until light golden brown, 1-2 minutes. Scoop onto a paper towel-lined plate to drain then repeat with remaining shallots. Sprinkle with salt then let cool slightly.