A nice fall salad, brussels sliced thin, baby kale, and sweet apples, complemented with cheese and nuts, dressed with mustardy goodness. This one makes a great light lunch.

There are a lot of different directions you can go with this salad. Chicken goes great instead of ham. Microplaned pecorino gives a sultry saltiness that can sub for the sharpness of the cheddar. Smoked almonds can go in for the walnuts. It’s all good.

You could also make this as a side for dinner, take out the ham and serve it next to a medium rare ribeye. Yumm.

Serves: 4, takes 30 minutes


Mise en Place
STAPLES PRODUCE
1 cup walnuts, toasted 1/2 5oz container baby kale
2 tbs dijon mustard 8-10 brussel sprouts, shaved
1/2 cup arbequina olive oil 2 apples cored and cubed
2 tbs white wine vinegar 1 small shallot, minced fine
1/2 tsp kosher salt 1 clove garlic, minced fine
1/8 tsp ground pepper MEATS
DAIRY 8 oz ham steak, cubed
6 oz sharp cheddar, cubed

Equipment
2 bowls
1 whisk

Directions
Step Action
1 whisk together shallot, garlic. vinegar, salt, pepper, and mustard
2 slowly whisk in olive oil to make dressing
3 taste dressing. you may need more oil, vinegar, salt, or pepper depending
4 in a second bowl, toss ham, kale, sprouts, apples, cheddar, and walnuts together
5 toss salad with dressing (start with 3/4ths of it and go from there)
6 serve and eat