Wilted Brussels Sprouts with Cherry-Balsamic Dressing

This lovely fall salad is both refreshing and comforting. Finely sliced Brussels sprouts and fresh ginger are lightly seared in our Master Blend Extra Virgin Olive Oil, then tossed with our heavenly ripe Black Cherry Balsamic Vinegar and apple cider. A handful of sweet, toasted macadamia nuts give a contrasting crunch and rich flavor to this holiday-seasonal side dish.

Feel free to experiment with other autumn ingredients in this recipe. You may toss a few handfuls of dried cherries into the mix, or perhaps try using rosemary or parsley in place of the chives. Pecans, walnuts, and even hazelnuts would all be excellent sub-ins for the macadamia nuts to your taste.

Ingredients

• 2 tablespoons Master Blend Extra Virgin Olive Oil

• 1 pound Brussels sprouts, ends removed, thinly sliced

• 1 tablespoon finely chopped ginger

• Sea salt, to taste

• 3 tablespoons Black Cherry Balsamic Vinegar, plus more for drizzling

• 2 tablespoons apple cider (or apple cider vinegar)

• ½ cup chopped toasted macadamia nuts

• 3 tablespoons snipped fresh chives

Directions

1. Heat oil in a large skillet over medium. Add Brussels sprouts, ginger, and a pinch of salt; cook until leaves just wilted and slightly browned, stirring, about 3 to 4 minutes. For a softer salad, continue cooking an additional 2 to 3 minutes, stirring as needed to prevent burning.
2. Add balsamic vinegar and apple cider to Brussels sprouts. Cook until liquid is evaporated, stirring constantly, about 1 minute.
3. Add about half of the macadamia nuts, along with the chives, to the mixture; stir well to mix.
4. Season with additional salt to taste; serve warm topped with remaining nuts and drizzled with a bit of balsamic vinegar.