I love shaved Brussels sprouts salad! This one had dried blueberries, hazel nuts and crispy Proscuitto – yum!! This salad keeps overnight if you have leftover, perfect for a healthy lunch.
4 TBSP hazelnut or olive oil
1 TBSP sherry vinegar
1 TBSP lemon juice
1/2 c toasted, chopped hazelnuts
1 lb shaved Brussels sprouts
1/4 c dried blueberries
Preheat oven to 400. Place proscuitto on a baking sheet and cook for 15 minutes until crispy. Break into small pieces.
Combine oil, vinegar and lemon juice in a small jar salt and pepper to taste, shake well.
Toss vinaigrette with remaining ingredients in a bowl.
Top with Proscuitto.
Serves 6.
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