Brussel sprouts salad with proscuitto

(serves 2, as a side)

I don't really know how to feel about brussels sprouts. We neither have a love nor a hate relationship, i feel like i would like to be its friend but i'm just not sure how. I like cabbage, i like small cute green vegetables, so i feel that we have potential. This recipe is coming close to bridging that gap, but still need to trial a few more ways of preparing sprouts before i'm convinced. There is this slightly bitter aftertaste that stays around, and most recipes seem to have bacon as it's companion so i feel that this is somewhat counter-productive! Anyhow, thinly shaved and massaged with a citrus-y dressing definitely improves it, and well, prosciutto is always a saviour and surely somewhat healthier than bacon! :)

Prep time: 10 min + 20 min to sit and rest

Ingredients
250g brussel sprouts
50g mixed salad leaves
2 slices prosciutto
1/4 C silvered almonds

Dressing
3 T olive oil
juice of 1/2 lemon (1T)
juice of 1/2 orange (2T)
1 tsp crushed garlic (or 1-2 cloves garlic)
2 tsp dijonnaise
1/2 T honey
salt, pepper

Method
1. On a low heat, gently toast the almonds until just brown.
2. Remove the outer layers of the sprouts, then chop off the end and finely slice across the sprouts. Finely slice the mixed leaves.

3. Prepare the dressing by combining all the ingredients and whisk together, season to taste with the honey, salt and pepper.

4. Break up the sprouts with your hands and massage the  dressing in and leave for 20 minutes to soften the sprouts.
5. Top with torn prosciutto and the almonds.