Shredded Brussels Sprouts Salad with Crispy Mushrooms, Rye Berries, and Citrus Dressing

Instructions

1. Preheat oven to 375°F. To make the dressing, combine lemon juice, orange juice, olive oil, salt, and pepper in a small bowl and whisk until well combined. Add the chopped shallot and golden raisins to the bowl of dressing, allowing the shallots to mellow and the raisins to plump up and soften.
2. Toss mushrooms slices with the olive oil, salt, and pepper, and bake on a parchment-lined baking sheet for about 20 minutes, until crispy, but not burnt.
3. While the mushrooms are cooking, carefully use a mandolin to thinly slice the Brussels sprouts (not including the stems) into thin shavings. If you don’t have a mandolin, slice them as thinly as you are able.
4. Toss the shredded Brussels sprouts with the dressing mixture, then toss in the roasted mushrooms and the cooked rye berries.