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.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
