A fresh, crunchy salad full of contrast. Finely shaved Brussels sprouts pair beautifully with apples, pistachios and pomegranate for a burst of texture. Crispy prosciutto and parmesan add an irresistible savoury touch. All tossed in a creamy dressing made with Maison Orphée apple cider vinegar and Dijon mustard.
Prep time: 10 to 15 minutes
Cook time: 5 to 10 minutes
Total time: 15 to 25 minutes
Servings: 2 to 4
INGREDIENTS
Salad
- A handful of arugula
- About 15 Brussels sprouts, thinly sliced with a mandoline
- 2 apples, thinly sliced
- 120 ml (½ cup) pistachios
- 6 slices prosciutto
- 250 ml (1 cup) pomegranate arils
- 120 ml (½ cup) parmesan shavings
Dressing
- 60 ml (¼ cup) plain Greek yogurt
- 60 ml (¼ cup) Maison Orphée extra virgin olive oil
- 30 ml (2 tbsp) honey
- 30 ml (2 tbsp) Maison Orphée apple cider vinegar
- 15 ml (1 tbsp) Maison Orphée Dijon mustard
- Salt and pepper, to taste
INSTRUCTIONS
- Preheat the oven to 425 °F (220 °C).
- Place the prosciutto slices on a baking sheet lined with parchment paper. Bake for 6 to 8 minutes, until crispy. Let cool slightly, then break into large pieces.
- In a bowl, whisk together the Greek yogurt, honey, Dijon mustard, olive oil and apple cider vinegar. Season with salt and pepper to taste.
- In a large bowl, combine the arugula, Brussels sprouts, apples, pistachios, pomegranate arils, prosciutto and parmesan.
- Add the dressing and toss gently until all ingredients are well coated.