Brussels Sprouts Salad

I really liked it. Hal did not

Serves 4.

1 lb Brussels sprouts, trimmed

1 tbsp apple cider vinegar

2 tsp Dijon mustard

3 tbsp. olive oil

1/3 cup dried cranberries

1/4 cup chopped walnuts, toasted

Peel the leaves off the Brussels sprouts; discard the cores. Bring a large saucepan of water to boiling. Add sprouts; cook 20-30 minutes or until barely tender. Drain and immediately plunge into ice water. Drain well and dry in a salad spinner. Transfer to a large bowl; set aside.

For the dressing, in a small bowl whisk together vinegar, mustard, salt and pepper to taste. Gradually whisk in the oil. Drizzle dressing over leaves to coat lightly; toss. Add cranberries and walnuts; toss to combine. Chill.

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