Apple and Brussels Sprout Salad
- 2 lb. brussels sprouts
- 2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 c. chopped walnuts
- 1 large honeycrisp apple cored and thinly sliced
Using a mandolin set to 1/4”, shave the brussels sprouts.
In a small bowl, whisk together vinegar, olive oil, maple syrup (or honey) salt, and black pepper.
Warm a small dry skillet over low heat, toast walnuts until lightly golden, about 2 minutes.
Toss together brussels sprouts, apples and walnuts the dressing. Serve immediately, or keep refrigerated for up to 3 days.