INGREDIENTS

• ¼ cup olive oil
• ¼ cup red wine vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced or pressed
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• Fresh ground black pepper
• 1 lb. brussels sprouts, trimmed
• 1 (15 oz) can chickpeas drained
• 1 pint cherry tomatoes, halved
• 4 ounces sliced salami, julienned (optional)
• ½ cup pitted kalamata olives, sliced
• ¼ cup sliced pepperoncini peppers
• ¼ small red onion, thinly sliced
• ½ cup cubed fresh mozzarella
• ¼ cup shredded parmesan cheese
• ¼ cup julienned fresh basil leaves

INSTRUCTIONS

1. In a jar or medium bowl, shake/whisk olive oil, vinegar, honey, Dijon, garlic, Italian seasoning, salt, and pepper until emulsified.
2. Using a food processor with a slicing attachment (or sharp knife), finely shave the brussels sprouts.
3. Transfer shaved sprouts to a large bowl and add the dressing, tossing thoroughly to coat.
4. While sprouts marinate in the dressing, prep the rest of your ingredients.
5. Add chickpeas, tomatoes, salami, olives, peppers, onions, mozzarella, parmesan, and fresh basil to the salad and toss to combine.
6. Serve topped with freshly ground black pepper.
    

SERVES: 6