Brussels Sprout Salad

500 g Brussels sprouts, shredded
1 cup Red Cabbage, thinly sliced
8 slices Bacon, cooked and sliced
150 g toasted walnuts, can substitute for toasted pumpkin or sunflower seeds.
100 g feta cheese, soft and crumbled

Balsamic Dressing

2 tablespoons honey
1 tablespoon wholegrain mustard (can use Dijon too)
1/2 teaspoon fine salt
1/2 teaspoon freshly crushed black pepper finely ground
1/3 cup balsamic vinegar
2/3 cup olive oil, or any oil in your pantry

In a small mixing bowl, whisk together honey, balsamic, mustard, salt and pepper. Add the oil slowly and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified (thicker)

Assemble the salad in a large bowl, combining brussels sprouts, red cabbage, bacon and walnuts and toss together.
Pour dressing over salad and toss before sprinkling with crumbled feta cheese.
Enjoy!