This hearty salad is so lovely on a cold night. I love to serve it with a thick bean soup and a chunk of crusty whole grain bread for a most satisfying meal.
Makes 3-4 servings
Thinly slice Brussels so they look like they have been shaved into slivers. Combine with sliced apples in a salad bowl.
Place about 2 tablespoons oil in a skillet with bread crumbs over medium-high heat. Cook, stirring til the breadcrumbs have lightly browned and have absorbed the oil, about 2 minutes. Immediately toss the hot breadcrumbs with the Brussels sprouts and apples. Season lightly with olive oil, salt and a drizzle of balsamic vinegar.