Brussels Sprouts With Walnut Vinaigrette

• 3 3/4 cups brussels sprouts, halved, cored, leaves separated
• Kosher salt
• 1/2 cup walnut halves, divided
• 2 1/2 tablespoons unsalted butter
• 1 tablespoon walnut oil plus more for drizzling
• 1 medium shallot, minced
• 3 tablespoons plus 2 teaspoons Champagne vinegar
• 1 1/4 teaspoons Dijon mustard
• Pinch of sugar
• Freshly ground black pepper
• 1/2 medium head of radicchio (about 5 ounces), cored and thinly sliced
• Parmesan (for shaving)
• 3/4 teaspoons finely grated lemon zest

1. Blanch brussels sprouts in boiling salted water for 30 seconds; drain and immediately transfer to a large bowl of ice water to cool. Spin in a salad spinner to dry leaves (or pat dry with kitchen towels). DO AHEAD:
2. Crush 2 1/2 tablespoons walnuts with a rolling pin or the side of a knife; set aside. Melt butter with 1 tablespoon oil in a small saucepan over low heat. Add shallot and crushed walnuts; cook, stirring frequently, until shallot softens, about 2 minutes. Whisk in vinegar, mustard, and sugar. Remove vinaigrette from heat; season to taste with salt and pepper. DO AHEAD:
3. Place brussels sprouts and radicchio in a large bowl. Pour walnut vinaigrette over brussels sprouts mixture and toss to coat well. Transfer to a serving dish. Using a vegetable peeler, shave cheese over. Sprinkle with lemon zest and remaining walnuts. Drizzle with walnut oil.

brussels sprouts, kosher salt, walnut halves, unsalted butter, walnut oil, shallot, vinegar, mustard, sugar, freshly ground black pepper, head of radicchio, parmesan, lemon zest

Taken from www.epicurious.com/recipes/food/views/brussels-sprouts-with-walnut-vinaigrette-367751 (may not work)