Brussels Sprouts with Walnut Lemon Vinaigrette

Ingredients

• 2 pound Brussels sprouts trimmed
• 1 tablespoon Olive oil
• 2 tablespoon Walnut oil
• 1 tablespoon Shallot minced
• 1 teaspoon Lemon zest or preserved lemon finely minced or grated
• 1 tablespoon Lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon Salt or less if using preserved lemons
• Freshly ground pepper
• 1/2 cup Walnuts chopped, toasted