Apple–Brussels Sprout Salad with Beeranch Dressing

Active preparation time: 20 minutes
Chilling time: 4 hours
Serves: 4

Salad

1 Granny Smith apple, cored and thinly 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 (6 fl oz/177 ml) 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