Ease of preparation rating: Easy
Yield: 4 servings
4 cups (1 L) assorted sprouts of your choice (sunflower, pea, mustard sprouts in any combination)
1 cup (240 ml) ribboned carrot
1 cup (240 ml) ribboned cucumber
1 cup (240 ml) ribboned yellow zucchini
¼ cup (60 ml) red wine vinegar
2 tablespoons (30 ml) Dijon mustard
1 tablespoon (15 ml) minced shallots
½ cup (120 ml) sunflower oil
Salt and pepper
½ cup (120 millilitres) toasted pine nuts, for topping
For the salad, in a large bowl, combine sprouts, carrot, cucumber, and yellow zucchini. Toss gently.
For the vinaigrette, add red wine vinegar, Dijon, and shallots to a small bowl or jar. Whisk with a fork to combine. Slowly pour in oil, whisking to emulsify. Season with salt and pepper.
Drizzle vinaigrette on top of sprouts and ribboned vegetables. Toss gently to combine and arrange on a platter.
Sprinkle top of salad with toasted pine nuts.