This dish is a refreshing holiday side dish and can easily be prepared ahead of time.
½ cup walnuts (coarsely chopped)
½ teaspoon lemon zest (plus 2 tablespoons fresh lemon juice finely grated)
1 tablespoon shallot (minced)
2 teaspoon Dijon mustard
1 teaspoon sugar
⅓ cup extra-virgin olive oil
Kosher salt and pepper to taste
1 pound brussels sprouts
1 firm, crisp apple (julienned)
¼ cup parmesan cheese (shaved)
2 tablespoons chives (chopped)
Optional garnish: pomegranate seeds
Preheat the oven to 350°. Spread the walnuts in a pie plate and toast until fragrant and browned, 8 to 10 minutes. Let cool completely.
In a medium bowl, mix the lemon zest and juice with the shallot, mustard and sugar. While whisking constantly, drizzle in the olive oil and whisk until emulsified. Season the dressing with salt and pepper.
In a food processor fitted with the slicing blade, shred the brussels sprouts; transfer to a large bowl. Add the dressing, apple, cheese and chives, season with salt and pepper and toss to coat. Garnish with the toasted walnuts and serve.
Optional: garnish with pomegranate seeds, more chives, or fresh parmesan cheese.