Warm Brussels Sprout Salad

Dressed with a warm mustard vinaigrette, this Brussels sprouts dish would be a perfect side for Thanksgiving. The quick pickled shallot and dried apricots add pop while the ricotta salata cheese, toasted pistachios and watercress add richness, flavor and a touch of bitterness. Serves 6.

Recipe

5 T. white wine vinegar
1 T. whole grain mustard
1 tsp. sugar
1/4 tsp. salt
1 shallot, halved through root, peeled and sliced thin crosswise
1/4 c. dried apricots, chopped
5 T. vegetable oil
1/3 c. shelled pistachios, chopped
1-1/2 lbs. Brussels sprouts, trimmed, halved and sliced very thin
1-1/2 oz. watercress, roughly chopped (or substitute arugula)
4 oz. ricotta salata, shaved into thin strips using a vegetable peeler (or use feta)

Whisk vinegar, mustard, sugar and salt together in a bowl. Stir in shallot and apricots, cover tightly with plastic wrap, and microwave until steaming, 45 seconds. Stir briefly to submerge shallot, keep covered and let cool to room temperature, about 15 minutes. If you don’t have a microwave, put in a bowl with a lid and set over a pan of simmering water for about 10 minutes until steamy.

For the brussels sprouts, trim off the ends and cut in half. The outer leaves will fall off as you go and that’s okay. Peel off any tough outer leaves until you get down to the lighter green ones, 1 to 2 layers, otherwise the darker ones will give a tough, chewy texture. Slice very thinly.

Heat oil in a 12-inch skillet over medium heat until shimmering. Add the pistachios and cook, stirring frequently, until golden brown, 1-2 minutes. Off the heat, stir in the shallot-apricot mixture. Add the Brussels sprouts and toss with tongs until the dressing is evenly distributed and sprouts darken slightly, 1-2 minutes. The heat from the pan will help soften the sprouts but not cook them.

Transfer to a serving bowl. Add the chopped watercress (or arugula) and shaved ricotta salata (or feta) and toss to combine. Season with salt and pepper to taste and serve immediately.