Hot Honey Mustard Brussel Sprout Salad

1. In a small mixing bowl, combine the sour cream, mayo, BeeMaid Honey, mustard, applecider vinegar, and chilli peppers and whisk until smooth.

2. Holding the stem, thinly slice the brussel sprouts until you get to about ½ inch

from the stem. Discard the stems. Alternatively you can trim the stems and slice using a mandolin or food processor.

3. Place in a large pan and cook over low heat until warm, stirring occasionally. If you prefer a cold salad, add the brussel sprouts to a large salad bowl and skip the
heating part.

4. Pour in the salad dressing prepared in step 1 and stir until well combined with the brussel sprouts. Remove from the heat and place in a large salad bowl.

5. Add in the chopped apple or pear, bacon, sun-dried tomatoes, cranberries, and walnuts and gently toss to combine. Allow the sprouts to soften and flavours to
meld for at least 10 minutes.

6. Right before serving, gently toss in the parmesan cheese and season with salt and pepper to taste. Enjoy!

7. Store leftover salad in an airtight container in the fridge for up to 5 days. (Note: the longer the salad sits, the less crunchy it will be).

(Recipe Courtesty of Caked By Katie)