Roasted Brussels Sprout and Apple Salad with Black Walnuts | Williams Sonoma

Ingredients

• 1/4 cup (60 g) Dijon mustard
• 2 Tbs. whole-grain mustard
• 1 1/2 tsp. apple cider vinegar
• 2 Tbs. firmly packed light brown sugar
• 1/8 tsp. hot sauce
• 2 Tbs. Blackberry Farm smoked onion jam or caramelized<br>   shallots
• 1 Tbs. sherry vinegar
• 5 Tbs. (80 ml) extra-virgin olive oil
• Kosher salt and freshly ground pepper, to taste
• 1 lb. (500 g) brussels sprouts, trimmed and quartered
• 1 cup (125 g) black walnuts, toasted
• 1 1/2 red apples, such as Fuji or Gala, cored and thinly sliced