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)
2 bags shaved brussels sprouts, roughly
chopped (or equivalent whole
brussels sprouts, thinly sliced)
¼ cup unsweetened dried cranberries,
¼ cup Candied Walnuts
- To make dressing, add shallot and vinegar to a large serving bowl;
let soak for 2 minutes. Remove shallot from vinegar; set aside.
- 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.
- Add brussels sprouts, cranberries, shallot, and candied walnuts to
bowl. Toss gently to coat.