A take on the delicious CRISPY BRUSSELS SPROUT SALAD enjoyed at a restaurant in Scottsdale, featuring air-fried Brussels sprouts and a tangy mustard vinaigrette.
1: Trim and cut Brussels sprouts in half and slice fennel thinly.
2: Toss Brussels sprouts and fennel with olive oil, mustard seeds, salt, and pepper.
3: Air fry the mixture at 400 degrees for 15 minutes.
4: In a bowl, combine air-fried Brussels sprouts and fennel with arugula, pistachios, golden raisins, and Parmesan cheese.
5: For the mustard vinaigrette, whisk together olive oil, red wine vinegar, spicy brown mustard, mustard seed, sea salt, and pepper.
6: Drizzle the vinaigrette over the salad and toss to combine.
