1 lb. Brussels sprouts (yields 12 oz.)
1 cup chopped arugula, optional
1/2 cup crispy quinoa
3 slices cooked bacon, diced
¼ cup toasted hazelnuts or pecans, roughly chopped/halved
3 tbsp. white balsamic vinegar
1 tbsp. shallots, finely chopped
1 tbsp. Dijon mustard
1 tsp. honey
¼ cup olive oil
Salt and pepper, to taste
¼ cup Boursin Minis Garlic & Fine Herbs
1 avocado, diced
Using a mandolin or sharp knife, thinly slice Brussels sprouts.
Heat a large pan over medium heat until the pan is hot. Add the quinoa and heat until it begins popping. Swirl the pan and continue cooking for 1-3 minutes, swirling constantly, until quinoa is fully popped.
Make vinaigrette: combine white balsamic vinegar, shallots, mustard and honey in a bowl, slowly whisk in olive oil until emulsified. Season with salt and pepper.
In a large serving bowl, toss together Brussels sprouts, bacon, crispy quinoa, nuts and vinaigrette.
Arrange on a serving platter and top with Boursin Minis® and diced avocado.
This delicious and nutritious salad can be served as an appetizer or main course. Enjoy!