Dates and Brussels Sprouts Salad for Rosh Hashanah

Love finding ways to make recipes Kosher. Love southern food, especially, but it all tastes good!

Last week, while having lunch at the popular eatery Joan’s On Third, I tried a roasted Brussels sprouts salad that looked very appealing in the prepared salad case. I realized, although a bit too dressed for my taste, that Brussels sprouts and dates are a great flavor combination. Here is my version. It was a great side dish with the previously posted Pomegranate Chicken last Friday night.

1 1/ 2 pounds fresh Brussels sprouts, washed, dried, and cut in half

4 tablespoons extra virgin olive oil divided

1/ 2 teaspoon sea salt

8 Medjool dates, pitted and cut in ⅓ inch thick circles

½ cup roasted hazelnuts

subheading: Vinaigrette:

2 tablespoons aged balsamic vinegar

3 tablespoons whole grain mustard

1 tablespoon honey

Directions at theglobaljewishkitchen.com

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