SHAVED BRUSSELS SPROUTS SALAD WITH CRANBERRIES AND CANDIED WALNUTS

Dressing:

1 large shallot, thinly sliced
½ cup apple cider vinegar
3 Tbsp. Dijon mustard
2 Tbsp. olive oil
1 Tbsp. + 1 tsp. pure maple syrup
1 medium lemon, juiced
½ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
1 Tbsp. water (optional)

Salad:

FOR SALAD:
2 bags shaved brussels sprouts, roughly
chopped (or equivalent whole
brussels sprouts, thinly sliced)
¼ cup unsweetened dried cranberries,
chopped
¼ cup Candied Walnuts

Directions:

  1. To make dressing, add shallot and vinegar to a large serving bowl;
    let soak for 2 minutes. Remove shallot from vinegar; set aside.
  1. Add mustard, oil, maple syrup, lemon juice, salt, and pepper
    to vinegar; whisk to combine. Add water (if desired) to thin as
    needed. Transfer half of the dressing to an airtight container;
    reserve for another recipe.
  2. Add brussels sprouts, cranberries, shallot, and candied walnuts to
    bowl. Toss gently to coat.

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