Apple Salad With Walnuts and Brussels Sprouts

 From Florence Fabricant and NYT:  https://cooking.nytimes.com/recipes/1018374-apple-salad-with-walnuts-and-brussels-sprouts?action=click&module=RecipeBox&pgType=recipebox-page&region=collection&rank=2

 

 

 

Ingredients

For the dressing:

• 1 tablespoon minced shallot
• ¼ cup apple cider vinegar
• 1 teaspoon toasted chile flakes, pulverized in a mortar
• 2 tablespoons whole grain mustard
• 1 tablespoon honey
• ¼ cup walnut oil
• 1 tablespoon extra-virgin olive oil

For the salad:

• 3 Honeycrisp or other crisp tart apples, peeled, cored and in 1/2-inch dice
• ½ medium-size kohlrabi bulb, peeled, in 1/4-inch dice
• 12 brussels sprouts, bases trimmed, sliced thin vertically
• ⅓ cup shaved Parmigiano-Reggiano
• ½ cup toasted walnuts
• 1 tablespoon lemon juice
• Salt and ground black pepper
• 6 ounces fresh ricotta
• 6 slices serrano ham (about 3 ounces), optional

• Nutritional Information

Preparation

1. Make the dressing: Combine shallot and vinegar in a small bowl, add chile flakes and beat in mustard and honey. Beat in the walnut and olive oils. Set aside.
2. Make the salad: In a large bowl, combine apples and kohlrabi and mix with half the dressing. Fold in brussels sprouts, Parmigiano-Reggiano, walnuts and lemon juice. Add remaining dressing and mix. Season to taste with salt and pepper.
3. Drop a spoonful of the ricotta on each of six plates. Top with salad, then drape a slice of ham over each portion. Alternatively, salad can be piled into a shallow bowl with spoonfuls of ricotta placed here and there and slices of ham draped over the top for guests to help themselves.