BRUSSELS SPROUTS WITH WALNUT VINAIGRETTE

4 c. Brussels sprouts, trimmed
4 Tbs. wine vinegar
3 Tbs. honey
1 Tbs. Dijon mustard
1/2 c. walnut or vegetable oil
salt and pepper to taste
1 c. walnuts, coarsely chopped

To cook sprouts evenly, cut an “x” in base of each. Steam until just tender, 5-7 minutes. Whisk vinegar, honey, mustard, oil, salt and pepper in large bowl. Toss in hot Brussels sprouts and walnuts; chill overnight. Serves 4-6.

(from The City Gardener’s Cookbook)

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