Shredded Raw Brussels Sprouts Salad With Red Peppercorns And Honey Mustard Vinaigrette

• Salad
• 20 young brussels sprouts trimmed to just the very light green tender leaves
• 1 medium carrot
• 1/4 cup extra virgin olive oil
• 1/2 lemon in juice, sieved
• 8 red peppercorns hand crushed
• Salad Dressing
• 2/3 cup canola oil
• 1/8 cup lemon juice sieved
• 3 tablespoons mirin rice wine vinegar
• 1 1/2 tablespoons honey - runny
• 1 1/2 tablespoons Dijon mustard
• Salt
• 12 red peppercorns
• 1/3 cup pine nuts

1. Trim the young brussels sprouts very well until you only have the very light green leaves. Using a mandolin slice them paper thin leaving the stem.
2. Put the sliced brussels sprouts in a large plate, drizzle with the olive oil and lemon juice, add the crushed red peppercorns and cover with plastic film. Marinate for 1 hour.
3. Peel the carrot and then with a carrot peeler make thin short shavings of carrot. Set aside.
4. In a frying pan with just a dab of oil fry the pine nuts until just golden - don't overcook them as they will become sour and taste of burnt. Remove immediately and let dry on a paper kitchen towel.
5. Make the Honey Mustard Vinaigrette: In a bowl whisk together mustard, honey, rice vinegar, lemon juice and the salt. While whisking, slowly add the oil.
6. In a bowl mix the sliced brussels sprouts including all the marinade ingredients, the shredded carrot and half the honey mustard vinaigrette. Check the seasoning.
7. Divide in individual plates, drizzle some honey mustard vinaigrette around and on top, add some pine nuts and red peppercorns.
8. If making ahead, do up to step 6, cover with plastic film and only plate when ready to serve.

salad, sprouts, carrot, extra virgin olive oil, lemon, red, salad dressing, canola oil, lemon juice sieved, mirin rice wine vinegar, honey, mustard, salt, red peppercorns, pine nuts

Taken from food52.com/recipes/1394-shredded-raw-brussels-sprouts-salad-with-red-peppercorns-and-honey-mustard-vinaigrette (may not work)