Shredded Sprout Salad with Burrata Cheese

1 small red onion, cut into ½-inch rounds

4 tablespoons olive oil

Salt and pepper

2 tablespoons balsamic vinegar

1 pound brussel sprouts, shaved

½ cup parmesan cheese shavings

2 tablespoons lemon juice

1 teaspoon honey

1 tablespoons shallot, minced

1 ball burrata cheese

Toss onion with ½ tablespoon oil and pinch of salt. In a saute pan, add ½ tablespoon oil and onions over medium heat until charred, about 4 minutes. Place onions in a bowl and toss with vinegar. Let the mixture set for 10 minutes. Drain and chop into small bits. Using a mandolin shave the brussel sprouts (or slice very thin). In a bowl add the brussel sprouts, onions, parmesan and mix. In a small bowl combine 3 tablespoons olive oil, lemon juice, honey, shallot, salt, and pepper. Combine dressing and sprout mixture. For an entree salad, plate sprouts and top with half of burrata cheese.

Serves 4 as side salads or 2 entrees

Tina Holloway