Brussels Sprouts Salad


1 pound or more Brussels sprouts, shredded
1/2 cup parmesan cheese, finely grated
1 cup walnuts, halved and toasted
9 tablespoons olive oil
3 tablespoons apple cinder vinegar
2 teaspoons Dijon mustard
salt & pepper to taste


Shred the Brussels sprouts in a food processor or chop with a knife. Toss the sprouts in a bowl, top with toasted walnuts and grated cheese. In a small jar add the olive oil, apple cider vinegar, and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up. Pour the dressing over the salad and stir thoroughly. Best served immediately.