Nutty Brussels Sprouts

Makes 6 servings

3 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.
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