Shaved Brussels Sprouts Salad with Aged Gouda, Caramelized Walnuts, and Unfiltered Apple Cider Vinegar

Salad

1 3/4 lb Brussels sprouts (preferably on the stalk)
1 1/2 cup caramelized GoldRiver Orchards Walnuts (see below)
4 tablespoons finely grated aged Gouda cheese, or to taste
1/2 cup olive oil
4 1/2 tablespoons unfiltered apple cider vinegar

Remove Brussels sprouts from the stalk, leaving stems intact. Discard any discolored leaves. Holding each sprout by the
stem end, cut into very thin slices using slicer.
Toss in bowl to separate layers.

Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and vinegar, then toss to combine. Season with salt and pepper.


Caramelized Walnuts

1/2 pound GoldRiver Orchards Walnuts, about 1 3/4 cups
1/4 cup sugar

Toast nuts in iron skillet over medium heat 8 – 10 minutes or until light golden brown. Transfer to bowl.

Sprinkle sugar evenly over bottom of skillet. Cook, without stirring, 3 to 4 minutes until sugar is melted. Remove from heat.

Add nuts to skillet and return to heat. Stir until nuts are well coated with melted sugar. Transfer to plate and let cool.

Serves 12