Dressing
- 1 shallot, finely chopped
- 1 heaping tablespoon Dijon mustard
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 lemon juiced
- 1/2 cup evoo
- Salt and pepper to taste
Salad
- 2 cups shaved brussels sprouts
- 1 package arugula
- 1 Mozzarella ball, torn into pieces
- 1 large handful of fresh basil
- 1/3 cups chopped salted pistachios
- 1/2 cup castelvetrano olives, roughly chopped