Brussels are back! I get so excited when these little emerald gems start popping up on menus and in markets this time of year. Do yourself a favor, skip the played out preparations of years past and get RAW! With a few tweaks, I’ve transformed these tiny cabbages from boring side dish to mouth watering main event. The vinaigrette is the perfect mix of zingy apple cider vinegar, walnut oil, dijon and natural sweetness form pure maple syrup. Brussels are loaded with vitamin A, K and have way more vitamin C than an orange. Mind blown. They have also been know to aid in digestion, reduce certain cancers, and increase male fertility. Now that’s my kinda trifecta.
Shaved Brussels and Apple Salad with Maple Walnut Dijon
What you’ll need:
½ Cup walnut oil
1 tablespoon of Dijon or whole grain French mustard
4 tablespoons of apple cider vinegar
2 tablespoons of pure maple syrup
1 pound of Brussels sprouts, finely sliced or shaved on a mandoline
2 red apples, (I love Pink Lady) sliced thin in half moons
½ cup walnuts, toasted
What you’ll do:
1. Whisk together the walnut oil, mustard, cider vinegar, maple syrup.
2. lUsing a large bowl, pour the dressing over the sprouts and the apples (reserve a few pieces for serving) coating evenly and allow to sit at room temp for at least 15 minutes before serving.
3. Toast the walnuts in a dry skillet over medium heat until golden brown, about 5 minutes.
4. Serve on a large platter garnished with the toasted walnuts scattered on top and the remaining apple slices.
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