I love winter cos that means lots of yummy brussles sprouts! Today we have them in a salad. Best thing about the salad it holds up overnight if you make too much!
24 Brussels sprouts, shredded
1/2 c Parmigiano-Reggiano, finely grated
1 c toasted walnuts pieces
4 TBSP walnut or olive oil
1 1/2 TBSP apple cinder vinegar
2 tsp Dijon mustard
salt and pepper
Shred the Brussels sprouts in a food processor, mandolin or by hand. Toss the sprouts in a bowl, top with toasted walnuts and grated cheese.
In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt and pepper. Put a lid on the jar and shake it up
Pour the dressing over the salad and stir thoroughly.