January 2011

Brussells Sprout Salad

1 pound Brussels sprouts, washed and trimmed

      1/4 cup whole grain Dijon mustard
      1/4 cup cider vinegar
      1/4 cup grape seed oil (or olive oil)
      1/2 teaspoon kosher salt
      1/4 teaspoon pepper

      Cook Brussels sprouts in salted water just until tender.  Drain, then shock with ice water.  Slice Brussels sprouts and set aside.  Combine dressing ingredients in a bowl then toss with Brussels sprouts.  Serve warm or cold.

Serves 4 - 6.