Brussels Sprout Slaw with Grainy Mustard Vinaigrette and Maple Pecans

Inspired by Bon Appetite in Nov.’09, here is our take on a fabulous Brussel Sprout Slaw

Brussels Sprout Slaw with Grainy Mustard Vinaigrette and Maple Pecans

Get ready to wow your guests with this fantastic, vegetarian dish!

Ingredients (slaw):

• 1 cup pecan halves*
• ¼ cup pure maple syrup*
• salt & pepper
1 ½ lb. Brussels sprouts, trimmed

Ingredients (dressing):

• ¼ cup grainy mustard*
• 2 Tbsp. fresh squeezed lemon juice
• 2 Tbsp. apple cider vinegar*
• 1 Tbsp. sugar
• ¼ cup Well Seasoned Cooking Oil *
• *Available from Well Seasoned

Instructions:

1. Preheat oven to 350°F. Spread the pecans out on a baking sheet and drizzle with maple syrup; stir around with a spoon to coat them well. Sprinkle with salt and pepper and bake for 5 minutes; stir and bake them for another 5 minutes, until the syrup is thick and glaze-like. Remove from the oven and spread the nuts on a piece of foil or a plate to cool.
2. In a large pot of boiling salted water, cook the Brussels sprouts for 5 minutes; drain and run under cool water. Shake off any excess water and run the sprouts through a food processor with a 1/8″-1/4″ slicing disk, or patiently cut them all thinly by hand. Transfer to a large bowl.
3. In a bowl or jar, shake or whisk together all the dressing ingredients. Toss the Brussels sprouts with as much dressing as you like; let marinate for about an hour. Right before serving, add the pecans.