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.