Brussels sprouts with maple and walnut vinaigrette
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Brussels sprouts |
| 4 | tablespoons | Sherry vinegar |
| 4 | tablespoons | Pure maple syrup |
| 1 | tablespoon | Dijon mustard |
| ½ | cup | Walnut oil |
| 1 | pinch | Freshly grated nutmeg |
| Salt & freshly ground black | ||
| Pepper to taste | ||
| 1 | cup | Coarsely chopped walnuts |
Directions
Cut an "X" in the bottom of each Brussels sprout. Steam until tender but still firm. Meanwhile, whisk the vinegar, maple syrup and mustard together. Gradually whisk in the oil. Season with the nutmeg and salt and pepper to taste. Toss the hot Brussels sprouts with the walnuts and vinaigrette. Serve immediately. From The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins.
Submitted By TERRI WOLTMON On 05-05-95
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