Prep: 10 minutes

Cook: 5 minutes

Makes: 4-6 servings

1 lb brussels sprouts
2 tbsp chives
1/2 cup red onion
1 diced shallot
1 tbsp dijon mustard
4 tbsp fresh lemon juice
1 tsp Maple Balsamic
4 tbsp Roasted Pumpkin Seed Oil
1/4 cup toasted walnuts
salt and pepper

Blanch brussels sprouts in boiling salted water for 30 seconds; drain and immediately transfer to a large bowl of ice water to cool. Spin in a salad spinner to dry leaves.

Crush 2 1/2 tablespoons walnuts with a rolling pin or the side of a knife; set aside. Add Roasted Pumpkin Seed Oil in a small saucepan over low heat. Add shallots, red onions and crushed walnuts; cook, stirring frequently, until shallots and onions soften, about 2 minutes. Whisk in Maple Balsamic vinegar, lemon juice and mustard. Remove vinaigrette from heat, drizzle over Brussels sprouts, toss and serve. Or, allow vinaigrette to cool completely before dressing. Season to taste with salt and pepper.