Directions
For vinaigrette: In a blender, combine Parmesan, water, shallots, mustard, lemon juice, vinegar and sugar, and blend on high until smooth. While the blender is running, slowly pour in oil. Season with salt and pepper.
For salad: In a mixing bowl, combine Brussels sprouts with hazelnuts and cranberries. Dress the salad with as much vinaigrette as desired. Season with salt and pepper. Garnish the top of the salad with shredded Parmesan and minced parsley.
Serves 4
Photo: © 2022 Lori Eanes