Roasted Brussels Sprout and Arugula Salad

This is a different way to enjoy brussels sprouts, we mainly see them in roasted heavier dishes which are great too... but this is nice especially on a warm day. This salad is very easy to put together in no time, and you can use whatever fresh vegetables you have sitting in your fridge. 

Ingredients: 

2 large handfulls of arugula 

10-15 brussels sprouts

1/2 cup of cherry tomatoes

2 Tablespoons of almonds

2 Tablespoons of gorgonzola 

1/2 cup evoo

1/4 balsamic vinegar

1 garlic clove

Salt & pepper as needed

To make: Pull brussels sprout leaves apart and lay flat on a baking sheet drizzle olive oil and s&p over and roast. Leaves should be turning brown on the edges, once done cool leaves. In a bowl toss arugula, brussels sprouts, tomatoes (halved or quartered), almonds, gorgonzola. 

Dressing: chop garlic and add vinegar and oil, mix well with either a fork or stick blender. Pour dressing over salad and toss well. Enjoy!