Brussels Sprouts Salad With Pickled Rye Berries

• 2 pounds whole Brussels sprouts
• 3 tablespoons toasted walnut oil
• 2 teaspoons cider vinegar
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup slivered red onion
• 1/2 cup dried cranberries
• 6 tablespoons chopped walnuts, toasted

1. Trim bottoms off sprouts; pull off bigger leaves to yield 8 cups. Reserve sprout "hearts" for another use.
2. Combine oil, vinegar, salt, and pepper in a large bowl. Add leaves and onion; toss gently to coat. Arrange leaves on a platter; sprinkle with Pickled Rye Berries, cranberries, and toasted walnuts.
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brussels, toasted walnut oil, cider vinegar, kosher salt, freshly ground black pepper, slivered red onion, cranberries, walnuts

Taken from www.myrecipes.com/recipe/brussels-sprouts-salad-pickled-rye-berries (may not work)