So the other night we ordered in dinner at work. One of my coworkers tossed a menu on my desk from a neighboring bowling alley. I was fairly skeptical, but she claimed that they took their food seriously and I would not be disappointed.
I was rather impressed. So much so, that I attempted to recreate my dinner just a few days later.
And that is how I ended up with a dried cherry, toasted almond, brussel sprout, and gruyere salad. So random. So good.
I ordered mine with a grilled salmon fillet. Even better.
cherry and gruyere brussel sprout salad
2 cups arugula
1 lb. brussel sprouts
1/2 cup dried cherries
1/4 cup toasted sliced almonds
8 oz. gruyere, cubed
1/4 cup olive oil
1 lemon, juiced
1 tablespoon dijon mustard
1/4 cup balsamic vinegar
Salt and pepper
Place balsamic vinegar in a pot over high heat. Boil until reduced in half.
Bring a pot of water up to boil. Clean the brussel sprouts and peel off all the leaves. Place the leaves into the boiling water for about a minute. Remove the leaves and place in a bowl of ice water, to stop the cooking. Dry the brussel sprout leaves with a salad spinner or between paper towels.
Whisk together the olive oil, lemon juice, mustard, and salt and pepper.
Mix together the arugula, blanched brussel sprouts, cherries, almonds, and gruyere. Gently toss with dressing. Drizzle with reduced vinegar.