1 bag of Brussel sprouts
1/3 cup walnuts, toasted and roughly chopped
Red Wine + Shallot Vinaigrette:
1.5 tsp red wine vinegar
2 Tbsp canola oil
1/2 shallot, finely diced
Salt and pepper to taste
First, make the dressing. Add all vinaigrette ingredients to a small bowl and whisk until smooth.
Prepare the Brussel sprouts by cutting off the end, then finely shaving each Brussell sprout into fine shreds.
Peel and julienne the apple.
Toast and roughly chop the walnuts.
Put all ingredients into a medium mixing bowl, drizzle with dressing and toss to combine.
Serve with Mille Fleurs’s Cassoulet à la Toulousaine.
Photo by Jez Timms on Unsplash