Shredded Brussels Sprout Salad with Grapefruit, Toasted Almonds, Crisp Prosciutto and Goat Cheese

Adapted from this Fine Cooking recipe.

• 1/2 Tbsp olive oil
• 2 oz. thinly sliced prosciutto, cut into 1/2-inch strips
• 2 olive oil
• 2 Tbs. red wine vinegar
• 1 tsp Dijon mustard
• Kosher salt and freshly ground black pepper
• 1 lb. Brussels sprouts, shredded in a food processor or thinly sliced by hand
• 1 grapefruit, sliced into segments, each segment halved crosswise
• 3 Tbsp slivered almonds, toasted
• 1 Tbsp chives, finely chopped
• 1/4 cup fresh goat cheese, crumbled

In a small skillet, heat the olive oil over medium-high heat until shimmering. Add the prosciutto and cook until crisp, about 5minutes, then transfer to a paper-towel-lined plate to cool.

In a small bowl, whisk the walnut oil, vinegar, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper.

Bring a large pot of well-salted water to a boil. Add the sprouts and blanch until crisp-tender, about 2 minutes.

Drain and pat dry with paper towels. Transfer to a large bowl, and cool to room temperature. Add the grapefruit segments, nuts, chives, and goat cheese and gently toss with the vinaigrette. Transfer to a serving bowl, crumble the prosciutto over the top, and serve.