makes 2 salads
1 lb brussels sprouts, halved through root end and sliced thin crosswise
1 head radicchio, thinly sliced
1 shallot, thinly sliced
1/2 cup walnuts
3 Tbsp walnut oil
2 Tbsp apple cider vinegar
1 tsp whole grain mustard
- Lightly sauté brussels sprouts and shallots in olive oil.
- Combine with raw radicchio and walnuts.
- Top with vinaigrette and season with sea salt as needed. Enjoy!