Sprout Salad with Maple-Mustard Dressing
½ cup olive oil
2 tbsp apple cider vinegar
2 tbsp dijon mustard
2 tbsp maple syrup
⅛ tsp cayenne (optional)
2-4 thick slices of crusty bread
1 Tbsp herbs de provence
1 tsp cracked red pepper
1 lb brussels sprouts (halved or quartered)
1 15 oz can of white beans (cannellini or similar)
6 oz fresh spinach (¾ of standard bag)
3 tbsp olive oil
Blue cheese crumbles (optional)
Pickled red onions (optional)
Preserved Lemon (optional)
Preheat the oven to 450 F (use convection if you have it). Half or quarter sprouts and pile on a baking sheet (I like to use a silicone mat as well). Drizzle with olive oil and sprinkle with kosher salt and black pepper to taste. Mix the sprouts around coating each one thoroughly and spread them out on the sheet. Roast for 25 minutes or until crispy with a bit of char on the edges.
Rinse white beans in a colander and then place in a small mixing bowl.
In a mason jar or dressing bottle, combine all dressing ingredients and shake well. Stir 3 tbsp of the dressing into the beans. Allow to marinate until serving.
Place bread slices on a baking sheet and drizzle heavily with olive oil. Use a basting brush to spread it over the whole surface of the bread. Sprinkle herbs de provence, cracked red pepper, and salt and pepper to taste. Place in oven with sprouts for 10-15 minutes or until thoroughly browned and dried throughout.
Remove sprouts and bread from the oven and allow them to cool to room temperature.
Fry the eggs sunny-side-up and set aside to cool. Slice bread into 1” thick strips.
Assemble salads on two plates plates starting with spinach, then sprouts, then beans, then croutons, then optional garnishes, then egg, then dressing.