Big City’s Brussels Sprouts Salad

1 lb Brussel Sprouts
1/3 cup Walnuts
1 Tbsp Dijon Mustard
3 Tbsp Red Wine Vinegar
1 Tbsp Olive Oil
Salt and Pepper to taste
1/3 cup Dried Cranberries
1/4 cup Red Onion
finely chopped
This crisp Brussels sprout salad is the perfect balance between sweet and salty. The dressing adds a fun tang, giving Brussels a whole new flavor. It has the perfect bright taste you deserve after successfully making it down a rapid, to the top of the rock or riding a big wave!
Remove core of Brussels sprouts and slice thinly.
Toast walnuts in a sauté pan until fragrant. Cool and chop toasted walnuts.
In a small bowl combine Dijon mustard, red wine vinegar, olive oil, salt and pepper to taste.
In a medium bowl combine sliced Brussels sprouts, walnuts, dried cranberries and finely chopped onion. Toss with dressing, half at a time. Continue to add dressing to taste.