With so much fresh produce available and the warm temperatures in Florida, it is the perfect time to start eating hearty, fresh, and healthful salads again! Thank you to Crystal Windgassen for sharing with us her recipe for

Mazzone Vinaigrette:

1/4 cup Mazzone Extra Virgin Olive Oil

2 tbsp Balsamic Vinegar

1 tsp Dijon Mustard

Salt & Pepper to taste

Crunchy Sweet Brussels Sprouts Salad

What you'll need:

1 lb. Brussels Sprouts

2 Tbsp. of Mazzone Extra Virgin Olive Oil  (Original or Orange)

1/2 tsp. ground nutmeg

salt and pepper to taste

1/2 cup chopped walnuts

1/2 cup dried cranberries

What to do:

1. Thinly slice Brussels Sprouts

2. Warm olive oil in a large skillet over medium heat. Add sprouts, nutmeg, salt, and pepper.

3. Cook, stirring, until the Brussels Sprouts are bright green and slightly wilted. (2-3minutes)

4. Add in walnuts and cranberries. Toss to combine. Turn out into a bowl.

5. Serve and eat hot or refrigerate to serve chilled. It's a delicious salad either way!