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Kitchen Notebook

December 19, 2019

Shaved Brussels Sprout and Apple Salad

20 Mins

20 Mins 

Using a sharp knife or the thinnest blade on a mandoline, slice each sprout thinly. Slice the apple and onion in the same manner. Combine in a large bowl.

Combine the Dijon, maple syrup, red wine vinegar, garlic and olive oil in a jar with a tight-fitting lid. Close and shake until well-combined. Pour over Brussels sprout mixture, and toss to coat. Refrigerate for at least 30 minutes. Before serving, sprinkle with toasted nuts. 

20 Mins recipe Side side dish Veg Winter

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20 Mins recipe Side side dish Veg Winter

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