Shaved Brussels Sprouts, Apple, And Radish Salad.

Shaved Brussels Sprouts, 

Apple, And Radish Salad

Every buffet needs a refreshing break, and that’s where this crunchy salad comes into play, using mid-winter vegetables at their finest and a simple lemon vinaigrette. DRESSING: 1tbsp Dijon mustard Juice of a lemon 2 tsp honey ½ cup olive oil Salt and pepper to taste SALAD:  1 lb. Brussels sprouts, roots trimmed 2 green apples, cored and quartered 5 radishes, trimmed About 10 large white mushrooms ½ cup fresh parsley, chopped ½ cup freshly shaved Parmesan (using a vegetable peeler) 1. Make the dressing by combining the mustard, lemon juice and honey, then slowly drizzling in the oil, and whisking until thick and smooth. Season with salt and pepper. Set aside. 2. Using a mandoline or a very sharp knife and steady hand, slice Brussels sprouts, apple, radishes and mushrooms as thinly as possible. A slicing attachment on a food processor would also work. Add the slices to a bowl, along with parsley, and toss with dressing. Taste for seasoning and add more salt and pepper if need be. Top with freshly shaved Parmesan just before serving. Serves 8