Apple–brussels Sprout Salad with Beeranch Dressing

Active preparation time: Chilling time: Serves:

1 Granny Smith apple,

sliced 1 cup red cabbage, shaved 8 brussels sprouts, cored and leaves

separated ½ cup Cypress Grove Lamb Chopper (an

aged sheep’s milk cheese), shredded ¾ cup Beeranch Dressing (see below) ¼ cup pecan pieces, toasted

Combine the apple, cabbage, brussels sprout leaves, and Lamb Chopper in a mixing bowl. Toss with the Beeranch Dressing and divide among four plates. Garnish with the toasted pecans.

Beeranch Dressing

Makes:

4

2 cups

4 hours

20 minutes

cored and thinly

1 cup (8 fl oz) Vienna-style 1¼ cup mayonnaise ½ cup fresh dill, chopped ½ cup fresh chives, chopped ½ cup fresh Italian parsley, chopped ½ cup fresh oregano, chopped 2 Tbs garlic, minced 1 Tbs kosher salt 1 tsp restaurant-grind (a

grind) black pepper 1 cup (8 fl oz) buttermilk 1 lb sour cream

lager

semi-coarse Combine the lager and mayonnaise and mix well. Add the dill, chives, parsley, oregano, garlic, salt, and pepper and mix well. Add the buttermilk and sour cream and mix well. Refrigerate for 4 hours before serving.