1 cup chopped walnuts
8 ounces goat cheese
1 tablespoon plain Greek yogurt
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt
Freshly ground black pepper
1 pound Brussels sprouts, leaves separated
1 red apple, cored and thinly sliced
Preheat oven to 350°F. Spread walnuts on a baking sheet and toast until fragrant and golden, about 6 minutes. Transfer to a shallow dish and let cool.
Divide goat cheese into eight portions and roll into balls. Coat balls with toasted walnuts, pressing gently so that the nuts adhere.
Make the dressing: Combine Greek yogurt, olive oil, apple cider vinegar, Dijon mustard, honey and salt in a small bowl and whisk until smooth.
Combine Brussels sprouts and apple slices in a large bowl. Add dressing and toss. To serve, top salads with two goat cheese balls per serving.
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