Brussels Sprouts & Grilled Pineapple Salad

Ingredients

• 1 cup fresh DOLE^® Tropical Gold® Pineapple wedges
• 12 oz. DOLE^® Brussels Sprouts, trimmed and thinly sliced (about 3 cups)
• 3/4 cup DOLE^® Blueberries
• 2 tablespoons lemon juice
• 2 tablespoons grated lemon peel
• 2 tablespoons honey
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons smoked almonds, chopped
• 2 oz. manchego cheese, shaved

Directions

1. Grill pineapple wedges. Remove from heat and dice into 1/2-inch pieces.
2. Combine Brussels sprouts, pineapple and blueberries in a large bowl. Set aside.
3. Combine lemon juice, grated lemon peel, honey and olive oil in a small bowl. Whisk until blended. Season to taste with salt and pepper.
4. Pour dressing over salad. Toss gently to coat evenly.
5. Divide salad evenly between six serving plates and top each with smoked almonds and cheese.

Tips & tricks

Use a vegetable peeler to shave cheese into strips.