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Foraging with Alexis Nikole Nelson.
The classic combination of apples, nuts and salty cheese provides lots of textural contrast as well as flavor complexity to charred sprouts. A touch of sherry vinegar adds both woodsy notes and an acidity that brings all the elements together. This dish could be served as either a salad or as a side.
pound small to medium Brussels sprouts, trimmed and halved
tablespoon neutral oil
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