Raw Brussels Sprout Salad with Cranberries

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• Preparation time:

• Cooking time:

Ingredients

1/3 cup dry cranberries (plus water to re-hydrate)
200g Brussels sprouts
200g baby spinach leaves
Aged balsamic vinegar and extra virgin olive oil, to dress
½ cup roasted hazelnuts, peeled and chopped
50g shaved parmigiano reggiano

Method

1. Cover dry cranberries with some hot water to rehydrate for 20 minutes. Drain.

2. Finely slice the Brussels sprouts. Toss with rehydrated cranberries and spinach leaves, dress with aged balsamic and extra virgin olive oil (and salt and pepper of course!)

3. Finish with roasted hazelnuts and shaved parmesan.

Notes