Brussels Sprout Crown Salad with Maple-Mustard Vinaigrette

This hearty salad is accented by apples, dried cranberries and a tart Meyer lemon dressing.

Ingredients:
1 Brussels sprouts crown head, cored and shredded
3 cups thinly chopped Lacinato kale
1 apple, finely diced
2 small avocados (or 1 large) diced
½ cup shaved almonds
½ cup dried cranberries

Dressing:
4 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
Juice of 2 small Meyer lemons
2 teaspoons pure maple syrup

Method:
1. Add salad ingredients to a large bowl.

2. Prepare dressing by mixing together mustard, olive oil, lemons, and maple syrup together with a fork until smooth.

3. Drizzle dressing over salad ingredients, and toss together until evenly coated.