Brussels Sprout Apple Salad

 Serves 10

• 5 Tablespoons apple cider vinegar
• 2.5 Tablespoon whole grain mustard
• 5 teaspoons pure maple syrup
• 2.5 Tablespoon olive oil
• 2.5 pound brussels sprouts
• 0.63 cup finely grated Parmesan cheese
• Salt and Pepper to taste
• 2.5 apple thinly sliced (honey crisp, pink lady, or other tart apples)
• 0.63 cup pecans chopped

• In a medium bowl, whisk together the apple cider vinegar vinegar, mustard, maple syrup and olive oil. Season with salt and pepper, to taste.
• Holding the stem of the Brussels sprouts, thinly slice each one until you get to within ½ inch of the stem. Discard the stems and place the sliced Brussels sprouts in a large bowl, breaking them up with your hands and discarding any tough pieces.
• Toss the sliced sprouts with the dressing until coated. Let sit at room temperature for at least 15 minutes to allow the sprouts to soften and the flavors to combine.
• Before serving, toss in the grated parmesan, apples and pecans, and taste again for seasonings, adding more salt and pepper, if needed.