3 TBSP Dijon Mustard
2 TBSP Whole-grain Mustard
1 TBSP Light brown Sugar
1 tsp Rice Wine Vinegar
1 TBSP Olive Oil
1 lb. Brussel Sprouts
2 Fuji Apples, cored & sliced relatively thin
1/2 Cup Sliced Almonds
1. In a cup, combine all the ingredients for the salad dressing. Mix thoroughly and set aside.
2. Bring a large pot of water to a boil. Cut all the brussel sprouts in half. Throw them in the boiling water and allow them to boil for about 3-5 minutes. Strain and let them cool, allowing them to get as dry as possible.
3. Heat your olive oil over high in a large pan. Once water will sizzle when dripped on the oil go ahead and throw your brussel sprouts into the pan. Keep the heat on high allowing the brussel sprouts to brown. Mix and toss the brussel sprouts every couple of minutes. Until they’re sufficiently browned to your taste. Lay the brussel sprouts out on a baking sheet to allow them to cool.
4. Once the brussel sprouts have cooled. Mix them in a large bowl with the apple slices, sliced almonds, and the salad dressing. Delicious fresh and even better as leftovers!