Brussels Sprout and Apple Slaw

Preheat the oven to 350°F.

Grate the cheese. Make 1 ½” diameter piles of it on a silicone lined baking sheet. It’s best to slightly pack the cheese into a ball in your hands before placing it on the baking sheet. Bake for 13 minutes. The cheese should melt entirely. Remove the sheet from the oven, and let it cool for 30 seconds or so, just so you can slide a spatula underneath it easily. Move the cheese quickly to mini muffin cups to shape into little bowls. You don’t have to do this—you could serve the slaw on flat cheese crisps, too.

In a medium-sized bowl, whisk together the Greek yogurt, mustard, oil, honey, salt and pepper. Taste and adjust seasoning as needed.

Next, use a mandolin to shave the Brussels sprouts. You could also use the slicing disk for your food processor, or slice thinly with a knife. Slice the apple into thin slices, and then cut into matchsticks, removing the core and seeds as you go. Add the Brussels sprouts, apples and raisins into the bowl with the dressing, and toss to coat.

Scoop the slaw into the cheese cups and serve.