Walnuts provide healthy fats that are necessary to support a healthy cardiovascular system. They are toasted in a low heat to preserve their fats. Walnuts also contain arginine, an amino acid that relaxes blood vessels and prevents against build-up in the arteries. Brussels sprouts are a nutrient-dense vegetable that is great for all around health. Roasting Brussels sprouts bring on their natural sweetness.
Vinaigrette:
- 3 Tbs white wine vinegar
- 2 Tbs water
- 1 Tbs Dijon mustard
- 1/2 cup minced shallots
- 1/2 tbs salt
- 1/4 tsp black pepper
- 3 Tbs flax oil
Brussels Sprouts:
- 1/2 cup walnuts, halved lengthwise
- 2 Tbs unsalted butter, cut into pieces
- 1 lb Brussels sprouts, preferably small, trimmed and halved lengthwise.
- 1 tsp salt
- 6 oz frisée, trimmed and torn into bite-size pieces
- 1 lb Belgian endive, cut crosswise into 1/2 inch slices
Method:
Vinaigrette
1. Whisk together vinegar, water, mustard, shallots, salt, and pepper in a small bowl, then add oil in a slow stream, whisking to emulsify.
Salad
1. Preheat oven to 200 F. Lay the walnuts on a sheet pan and toast in the oven until fragrant, about 15 minutes. Set the walnuts aside and raise the heat in the oven to 350 F.
2. Melt butter in a large, shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes. Toss sprouts in pan with butter and salt. Arrange sprouts, cut sides down, in 1 layer and roast in lower third of oven until undersides of sprouts are golden, about 20 minutes.
3. Whisk vinaigrette, then transfer warm sprouts to a large bowl. Toss with the walnuts, frisée, endive, and enough vinaigrette to coat. Serve immediately.