Shredded Brussels Sprouts with Radicchio Candied Nuts & Mustard Dressing

1 ½ -2 lbs Brussels sprouts
1 Tsp Avocado oil - or use 1/4 cup broth for less fat

3 T. maple syrup

¼ cup Dijon mustard (whole grain or not, both are delicious)
¼ cup lemon juice
3 T. good quality oil, for dressing
2 cups whole nuts (almonds, pecan halves, walnuts, hazelnuts, they all work)
1 tbs plus 2 tsp sea salt, divided

3-5 cloves of garlic

1 head of radicchio, sliced thin

Shred the Brussels sprouts with cone #4

Pre -Heat the 11 inch large skillet over medium heat.  Add oil, garlic and Brussels to pan, spread it over the pan evenly, and cook for 3-5 minutes without disturbing the sprouts. When they’re brown on the edges give them a stir, season with a sprinkle of salt and take them out of the pan. Then return the pan to the heat and repeat those steps until all the sprouts are cooked. It should take the 2 tablespoons of oil and the tablespoon of salt. Do the same process with the Radicchio.

Meanwhile, preheat the EOS to 350F in a medium-sized bowl, combine the nuts, maple syrup, 1 tablespoon of oil, and 1 teaspoon of salt and mix well.  bake for about 5- 10 minutes.

 Until golden. In a small bowl combine the mustard, lemon, ¼ of high quality oil, and 1 teaspoon of salt 1 T. maple syrup. Whisk the ingredients – the large amount of mustard should help make a good emulsion.* You don’t need this much dressing for the dish – I generally only use about half in the recipe. BUT it is worth making all of it because it is delicious and tangy and keeps forever and tastes delicious on just about every salad.

About 20 minutes before you’re ready to eat, toss the Brussels sprouts, Radicchio with the dressing. Right before serving, add the nuts to the dish. Add a dash of cayenne pepper for heat is nice too!