Mustardy Brussels Slaw

Sides, Vegetarian, Weeknight

Source:

Ingredients

2 tsp. dijon mustard

2 tsp. whole grain mustard

2 tsp. agave nectar

1/3 cup apple cider vinegar

1/2 cup olive oil

1 tsp. sea salt

1 tsp. dried Italian herbs

1 lb. brussels, cores trimmed

1 small bunch of kale, stems removed

1 medium shallot, minced, about 2 Tbsp.

1 crisp apple, cored and diced small

1/2-3/4 cup toasted walnuts pieces

1/3 cup grated pecorino or parmesan cheese, plus more to garnish

Directions

To make your vinaigrette, put all ingredients in a jar with a lid and shake to mix. Season to taste.

Using a mandoline or the grater blade on a food processor, shave your brussels thin and put them in a large mixing or salad bowl. Chop the kale well (should have about 2 cups) and add it to the brussels along with the shallot, apple and half of the walnuts and cheese. Toss with desired amount of dressing to coat and serve with remaining walnuts and cheese on top.