Brussels Sprout Salad with Toasted Sesame Vinaigrette

• 1/4 cup white sesame seeds
• 1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 garlic clove
• 1 teaspoon honey
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt
• Pepper
• 1 pound brussels sprouts, very thinly sliced
• 1 Pink Lady applehalved, cored and thinly sliced
• 1 medium shallot, halved lengthwise and very thinly sliced
• 1 serrano chilestemmed, seeded and very thinly sliced
• 1/2 cup chopped mint
• Black sesame seeds, for garnish (optional)

1. In a small skillet, toast the white sesame seeds over moderately low heat, stirring, until fragrant but not browned, about 3 minutes.
2. Transfer to a blender and let cool.
3. Add the lemon zest and juice, then add the vinegar, garlic and honey and puree until a chunky paste forms, about 1 minute.
4. With the machine on, gradually add the olive oil and puree until nearly smooth, 1 to 2 minutes.
5. Scrape the vinaigrette into a large bowl and season with salt and pepper.
6. Add the brussels sprouts, apple, shallot, chile and mint to the dressing and toss well.
7. Season with salt and pepper and toss again.
8. Garnish with black sesame seeds, if using, and serve right away.

white sesame seeds, lemon zest, white wine vinegar, garlic, honey, extravirgin olive oil, kosher salt, pepper, brussels sprouts, applehalved, shallot, serrano, mint, black sesame seeds

Taken from www.foodandwine.com/recipes/brussels-sprout-salad-toasted-sesame-vinaigrette (may not work)