Pecorino, And Brussels Sprout Salad With Raspberry Vinaigrette

Name: Pecorino, And Brussels Sprout Salad With Raspberry Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 227 grams Brussels sprouts, trimmed and halved; 2 teaspoons Dijon mustard; 2 servings kosher salt; 3 Tbsps olive oil; 57 grams pecorino, shaved; 2 servings freshly ground pepper; 5 slices prosciutto, cut into 1 x 4-inch strips; 1 Tbsp raspberry vinegar; 2 teaspoons red wine vinegar; 1 liters Romaine lettuce, chopped; 1 teaspoon smoked paprika

Need a gluten free and primal main course? Pecorino, And Brussels Sprout Salad With Raspberry Vinaigrette could be an awesome recipe to try. This recipe makes 2 servings with 456 calories, 17g of protein, and 38g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, pepper, raspberry vinegar, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.