2 lbs. Brussels sprouts, trimmed and sliced thin lengthwise
Salt and pepper, to taste
2 Tbsp. water
2 Tbsp. Dijon mustard
¼ cup honey
2 cloves garlic, minced
½ cup cider vinegar
1 cup extra virgin olive oil
1 cup dried cranberries
½ cup sunflower seeds, toasted
Heat a large, heavy bottomed pan over high heat. Add canola oil and shallot and sauté quickly until lightly browned. Add Brussels sprouts to pan and spread evenly, but do not stir. Allow sprouts to brown well for about 2-3 minutes. Season with salt and pepper, stir and add water. Allow to cook for one more minute and then chill (sprouts should be bright green and have a bite to them still.)
While sprouts are chilling, add mustard, honey, garlic and vinegar to a small bowl. Whisk together and stream in olive oil. Season dressing with salt and pepper and set aside...
Steam and cool Brussels sprouts. De-stem and cut Brussels sprouts into quarters. Mix walnuts, onions, sugar, mayonnaise, brown mustard, mozzarella cheese, vinegar and tarragon in a separate bowl and then combine with the sprouts. Plate and serve. Top with the chopped bacon and garnish with additional fresh tarragon leaves.
Recipe submitted by Bill C., Flik Independent School Director of Dining Services
2 oz. Cara-Cara oranges, segmented (can substitute with another type of orange depending on season)
1 oz. pear tomatoes, cut in half
2 oz. pickled red onion, thinly sliced (red onions soaked in white vinegar & sugar)
½ oz. prosciutto, julienne
Mix together ingredients for the vinaigrette and set aside. Compose the salad with the spinach on the bottom and top with the oranges, prosciutto, tomatoes and then the pickled onions. Drizzle vinaigrette on top.
Makes 2 servings.
Recipe by Matthew B., Flik Independent School Dining Director of Dining Services