Brussel Sprout Salad with Filberts & Dijon Dressing
This was the surprise hit of the night. Another recipe we made straight out of the Native Foods Celebration Cookbook. The Brussel Sprouts are par-boiled which softens them and brings out a mild sweetness. Roasted filberts add a crunchy texture, all complimented by the tang of citrus, dijon mustard and pureed shallot dressing. YUM!
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