Citrusy Brussels Sprout Salad

• Citrus Vinaigrette
• 1 teaspoon Dijon Mustard
• 1 teaspoon freshly squeezed orange juice
• 1 tablespoon red wine vinegar
• 1/4 cup olive oil
• Pinch salt and pepper
• Salad
• 12 ounces Brussels sprouts, stemmed and finely shredded with a knife or mandolin
• 1 cup toasted walnuts
• 2 segmented naval oranges
• 1/2 cup fresh flat leaf parsley, chopped
• 1 cup Parmigiano Reggiano cheese, shaved

1. Whisk all of the Citrus Vinaigrette ingredients together in a small bowl and set aside.
2. Throw the Brussels sprouts into a salad bowl, allowing the layers to separate.
3. Add the walnuts, orange segments and flat leaf parsley.
4. Drizzle the dressing over and toss to combine.
5. Top with the shaved Parmiggiano Reggiano

vinaigrette, dijon mustard, freshly squeezed orange juice, red wine vinegar, olive oil, salt, salad, brussels, walnuts, oranges, flat leaf parsley, cheese

Taken from food52.com/recipes/37741-citrusy-brussels-sprout-salad (may not work)