INGREDIENTS
4 T Extra Virgin Olive Oil
1 Shallot, finely chopped
¼ C Walnuts, toasted and chopped
4 T lemon juice
2 tablespoons fresh chives
1 teaspoon maple syrup
1 tablespoon Dijon mustard
Salt/pepper, to taste
1 pound Brussels Sprouts, shaved
½ Red onion, thinly sliced
1 C toasted pumpkin or squash seeds
METHOD
Prepare vinaigrette. Combine chopped shallots, mustard. chives, lemon juice and maple syrup. In a thin stream whisk in olive oil. Add toasted walnuts. Set aside. Combine shaved sprouts and red onion. Toss all ingredients in a large bowl to combine. Season to taste with salt and pepper.