Ingredients
4 cups brussels sprouts
3 tablespoons sherry-wine vinegar
3 tablespoons maple syrup or honey
1 tablespoon very finely chopped shallots
2 teaspoons Dijon mustard
1/3 cup walnut oil
Coarse salt and freshly ground black pepper
3/4 cup chopped walnuts or pecans
Preparation
Trim any damaged leaves from brussels sprouts and trim stem ends. Using a sharp paring knife, make an “X” in the bottom of each sprout. Fill a saucepan fitted with a steamer basket with 1/2 inch water and bring to a boil over high heat. Place brussels sprouts in steamer basket and cook, covered, until crisp-tender, 3 to 4 minutes.
In a medium bowl, whisk together vinegar, maple syrup, shallots, and mustard; let stand 5 minutes. Slowly whisk in oil and mix until emulsified; season with salt and pepper.
Add brussels sprouts and nuts to bowl; toss to combine. Serve immediately.
