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Muzzi Farms Greens with Brussels Sprouts, Aged Balsamic Vinaigrette & Toasted Flax Seed
Ingredients:
- 1/2 pound arugula 2 heads of radicchio, leaves washed, dried and torn into bite-size pieces
- 1 pound of Brussels sprouts, leaves separated, washed and drained
- 2 Hass avocados, deseeded and cut into strips
- 1/2 cup of golden flax seed, toasted
For the dressing
- 2 tablespoons aged balsamic vinegar
- 1 shallot, chopped finely
- 2 ounces extra virgin olive oil
- 2 ounces flax seed oil
- Kosher salt and fresh ground black pepper
Getting it done:
- Put the vinegar and shallot in a nonreactive bowl. Drizzle oil into the bowl while whisking until all is incorporated. Add salt and pepper as needed.
To serve
- Toss the arugula, radicchio and Brussels sprouts with the dressing and divide onto 8 plates. Place avocado slices over the greens. Sprinkle the flax seed over each salad. Serve immediately.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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