Makes 6 servings3 c Brussels sprouts 3 Tbsp red wine vinegar 3 Tbsp honey 1 Tbsp minced shallots 2 tsp Dijon mustard 1/3 cup walnut or olive oil Salt and pepper, to taste 3/4 cup chopped walnuts or pecans 1. Remove any loose or discolored leaves from sprouts. Cut an X with paring knife through stem end to assure even cooking. Steam in vegetable steamer until just barely tender, about 6 minutes. 2. Combine vinegar, honey, shallots and mustard in jar with tight-fitting lid. Let sit for 5 minutes. Add oil, salt, and pepper. Close lid, and shake well to emulsify. 3. Toss cooked Brussels sprouts with the vinaigrette and walnuts. Serve immediately.