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Brussels Sprouts and Navel Orange Salad

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Ingredients
  

  • 6 cups shaved brussels sprouts about 1 lb
  • 4 navel oranges peeled, and sliced into segments
  • 2 cups thinly sliced celery about 4 stalks
  • 1/2 cup green onion finely sliced (about 5 green onions)
  • 8 oz goat cheese crumbles

_For the almond topping_

  • 1 cup sliced almonds
  • 1/2 cup granulated sugar

_For the dressing_

  • 1/4 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup apple cider vinegar
  • Salt and pepper to taste

Instructions
 

  • Combine all vegetables and the orange segments in a salad bowl.
  • Next, prep a baking sheet with parchment and set aside.
  • Prepare the almonds by putting the sugar in saucepan. Turn heat to medium and toss in the almonds (do not mix yet!). Once sugar has started to melt, begin to toss the almonds in the sugar, stirring regularly so that the almonds become coated with the sugar and so that the sugar doesn't burn. Once the almonds are coated with the caramelized sugar, pour out onto the parchment-prepared cookie sheet, and allow to cool.
  • Next, bring the dressing ingredients to a quick simmer in a separate saucepan until the sugar dissolves. Pour into a dish and set aside to cool.
  • Once the almonds are cooled, break into small pieces.
  • Pour the cooled salad dressing all over the veggies and toss to combine.
  • Toss in the goat cheese crumbles and candied almonds just before serving.