Vinaigrette:

1 Tablespoon Dijon mustard

1 Tablespoon minced shallot

1 garlic clove, finely minced or grated

¼ cup freshly squeezed lemon juice

¾ cup extra virgin olive oil

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Slaw:

1 pound shaved Brussels sprouts

1 ½ cups cooked and cooled quinoa

1 ½ cups red grapes, halved

1 apple, peeled and flesh grated

½ cup toasted almond slices

½ cup grated parmesan (optional)

Salt and pepper

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Method:

Whisk together mustard, shallot, garlic and lemon juice.

While continuing to whisk, pour in olive oil in a steady stream.

The vinaigrette should emulsify.

 

15 minutes before serving, toss half the dressing with Brussels sprouts and let sit at room temperature.

The lemon juice will “cook” the Brussels sprouts and soften them.

Before serving, toss quinoa, grapes, apple, almonds and parmesan (if using) with the Brusssels sprouts.

Add more vinaigrette if needed.

Season with salt and pepper.

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*For a delicious kale salad, toss the vinaigrette with kale.  Let sit for 15 minutes.  Add toasted walnuts, dried cranberries and some sort of hard cheese if you like.*