Warm Brussels Sprouts with Mustard Vinaigrette - Cooking Contest Central
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Ingredients
- 1/4 cup of olive oil
- 1 Tablespoon of agave nectar
- 2 Tablespoons of white balsamic vinegar
- 1 Tablespoon of Maille traditional Dijon mustard
- 2 pounds of fresh brussel sprouts, stems removed and chopped
- 2 Tablespoons of sunflower seed oil (or any high heat oil)
- 3 ounces of shaved parmesan cheese
- 3 ounces of toasted chopped walnuts
- salt and pepper to taste
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