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Fresh greens with goat's cheese and hazelnut crumble

Name: Fresh greens with goat's cheese and hazelnut crumble
Yield: 4
Ingredients: ¼ cup Olive oil; 2 Tbsp Lemon juice; ½ tsp Dijon mustard; 1 Tbsp Runny honey; 300 g Brussels sprouts, halved and cooked (Main); ½ head Fennel, shaved finely; ½ cup Toasted hazelnuts, roughly chopped; 100 g Goat feta, crumbled (Main)

for 4 people

Babiche Martens

Angela Casley

Food writer for Viva

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¼ cup	Olive oil
2 Tbsp	Lemon juice
½ tsp	Dijon mustard
1 Tbsp	Runny honey
300 g	Brussels sprouts, halved and cooked (Main)
½ head	Fennel, shaved finely

½ cup	Toasted hazelnuts, roughly chopped
100 g	Goat feta, crumbled (Main)

To make the dressing, place oil, lemon juice, mustard and honey in a jar. Season with salt and pepper and shake.
Place brussels sprouts and fennel on a platter. Season with salt and pepper.
Combine the hazelnuts and feta and sprinkle over the salad.
Drizzle with dressing and serve.