2 lb brussels sprouts, shaved super thin on a mandoline*
½ cup California Giant blueberries
½ cup California Giant blackberries
½ cup sliced California Giant strawberries
1 cup toasted hazelnuts, lightly chopped
1 cup yogurt
2 T extra virgin olive oil
3 T lemon juice
Zest of 1 lemon
1 tsp dijon mustard
½ tsp kosher salt
20 turns fresh cracked pepper
*A mandoline is very useful in this recipe as it is able to shave the brussels sprouts thinner and more evenly than you can do by knife alone. If you do not have, cut brussel in half lengthwise so that it lies flat and then cut as thinly as possible. But I suggest investing in a mandoline for future uses as well!
Whisk together all ingredients for the vinaigrette. Toss with shaved brussel sprouts until well coated.
Toss in hazelnuts and California Giant berries and serve chilled.