12 ounces fresh Brussels sprouts, shredded
1 large firm pear, diced
1/4 cup finely chopped red onion
1/3 cup dried cranberries
1/3 cup seedless red grapes, halved
4 ounces slivered almonds, toasted
3 tablespoons canola oil
3 tablespoons cider vinegar
1 1/2 tablespoons sugar
1/4 to 1/2 teaspoon salt
1/8 teaspoon dried pepper flakes
1 1/2 ounces goat cheese, crumbled
In large mixing bowl, gently combine all ingredients, except the cheese. Gently stir in the cheese.
Note: May use a mandolin or food processor to slice Brussels sprouts.
YIELD: 8 servings (2/3 cup each)
SOURCE: Almond Board of California