Shredded Brussels Sprout Salad with Walnuts and Currants

Ingredients

• 2 lbs Brussels sprouts, trimmed and shredded
• 1/2 cup walnuts, chopped
• 1/4 cup currants or raisins
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Directions

1. Place the Brussels sprouts in a medium bowl and toss them with 1 tsp. salt. Put the bowl aside while you start the rest.
2. Set a dry medium skillet over medium heat and toast the walnuts, stirring, until they begin to deepen in color and smell nutty, about 2 minutes. Add the sugar and cayenne, then toss until the nuts are coated. Spread them on a plate and let them cool.
3. While the nuts cool, trim both ends from the orange. Set it upright on 1 cut end, then cut away the peel in strips, moving with the curve of the fruit from top to bottom. Take off the bitter white pith while keeping as much fruit as you can. Hold the orange over a bowl so the juices are saved, then use the membranes to guide your knife as you release the segments and drop them into the bowl. Still working over the bowl, press the remaining membrane wheel and any peel with fruit attached to get the remaining juice. Lift the segments out and save the juice. Cut the orange pieces into bite-size pieces and add them to the Brussels sprouts. Add the walnuts, currants, apple, carrot, and onion, then toss everything together.
4. In a small bowl, whisk together the reserved orange juice, vinegar, and mustard. Pour in the oil and whisk again until combined. Add the vinaigrette to the salad and toss until coated. Add the parsley and toss once more. Taste and add salt, if you like. You can serve it now, but it is even better after chilling for up to 1 day. Before serving, let it come to room temperature and taste again for salt.