Brussels Sprouts and Broccoli Salad with Crispy Prosciutto

Brussels Sprouts and Broccoli Salad with Crispy Prosciutto

Ingredients:

3 cups shredded Brussels sprouts
3 cups chopped broccoli, blanched
1/4 cup olive oil
1 shallot, minced
1–2 cloves garlic, minced

1/2 lb. proscuitto, toasted
2 tablespoons white wine vinegar
1 tablespoon lemon or orange zest
2–3 teaspoons honey, plus more if needed
1/4 teaspoon red chili flakes
1/2 cup toasted nuts of choice
1 tablespoon fresh thyme, minced
1/2 cup fresh pomegranate seeds
1/4 cup dried apricots, diced
1/2 cup feta cheese, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

In a small bowl, combine the shallot and garlic with the white wine vinegar. Let sit for 10 minutes.
Stir in the honey, red chili flakes, and citrus zest. Taste for seasoning and sweetness. 
Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and pepper. Set aside.
In a large bowl, combine the Brussels sprouts, broccoli, and dried apricots. Drizzle the vinaigrette over the salad and toss well.
Top with feta cheese, toasted nuts, pomegranate seeds, and fresh thyme.
Serve immediately or let marinate for deeper flavor.