For the Salad
1 lb brussels sprouts
? cup goat cheese
1 cup walnuts, toasted and lightly seasoned with salt and extra virgin olive oil
1 Fuji apple, cored and thinly sliced
fresh basil leaves, for garnish
? cup thinly sliced red onion, shocked in ice water for 10 minutes, then patted dry
For the Basil Vinaigrette (makes 1 cup)
¼ cup minced shallots
¼ cup fresh lemon juice
1 tablespoon champagne vinegar
1 teaspoon kosher salt, plus more to taste
½ cup Enzo Basil Olive Oil
½ teaspoon fresh cracked black pepper, plus more to taste
Combine the shallots, lemon juice vinegar, and salt in a small bowl.. Add the Enzo Basil Olive Oil in a slow, steady stream, whisking to combine. Add in the fresh cracked pepper. Season to taste with more salt or pepper if desired.
Trim the ends of the brussels sprouts and cut them in half. Remove the dark outer leaves. Remove the core by cutting it out in a V shape and then thinly slice the brussels sprouts.
Add the brussels sprouts to a bowl along with the apples, goat cheese, red onion, and walnuts. Drizzle in the basil vinaigrette, massaging it into the leaves. Once the salad is dressed to your liking, season to taste with salt. Transfer to plates or bowls and garnish with fresh basil leaves and freshly cracked black pepper.