5 T. white wine or champagne vinegar
1 T. whole-grain mustard
1 t. honey
Salt and pepper
1 shallot, halved and sliced thin crosswise
¼ cup dried apricots, chopped
5 T. olive oil
1/3 cup shelled pistachios, chopped
1 ½ lbs. Brussels sprouts, trimmed, halved and sliced thin
1 ½ oz. (about 1 ½ cups) arugula, watercress or other salad green
4 oz. Parmesan, Pecorino, or ricotta salata cheese, shaved

Quick pickle the shallot and apricots: Whisk vinegar, mustard, sugar and ¼ t. salt together in a glass bowl. Add shallot and apricots, cover tightly (plastic wrap is OK) and microwave until steaming, 30-60 seconds. Stir briefly to submerge shallot. Set aside and let cool to room temperature.

Heat oil in large (12-inch) skillet over medium heat until shimmering. Add pistachios and cook, stirring frequently, until golden brown, 1-2 minutes. Off heat, whisk in shallot mixture. Add Brussels sprouts and toss with tongs until dressing is evenly distributed and sprouts darken slightly, 1-2 minutes.

Transfer mixture to a serving bowl. Add arugula/watercress and cheese, and toss to combine.

Season with salt and pepper and serve immediately.

Serves 6.

Recipe adapted from America’s Test Kitchen.

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