Recipes

Trim off outer leaves of Brussels sprouts. With a small knife, cut a shallow X in the stem end of each and cut in half if large. In a medium saucepan combine the cider, one teaspoon salt and Brussels sprouts. Add just enough water to just cover Brussels sprouts. Over medium heat bring to a boil, cover and lower heat to a simmer. Cook for about 12 minutes until sprouts are just tender when pierced with a knife at the stem end. Drain and cool. Toast the walnuts in a dry skillet over medium heat, stirring or shaking pan to cook evenly. When golden brown and fragrant, remove from skillet into a small dish to cool. To make the dressing, warm the cider jelly by either heating a small amount in a pan over heat, stirring until liquid or briefly microwaving the amount needed to liquefy. In a small bowl or jar with a lid, thoroughly combine the walnut oil, cider vinegar, warmed cider jelly, salt and pepper. When the Brussels sprouts are cool, cut lengthwise into ¼” slices from top to stem end and place in a salad bowl with mixed greens and enough dressing to lightly coat. Toss and add more dressing if needed. Top with toasted walnuts and crumbled chevre.