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Brussels Sprouts with Walnut Vinaigrette


Brussels Sprouts with Walnut Vinaigrette Recipe

Ingredients:
  • 3 3/4 cups brussels sprouts, halved, cored, leaves separated
  • Kosher salt
  • 1/2 cup walnut halves, divided
  • 2 1/2 tablespoons unsalted butter
  • 1 tablespoon walnut oil plus more for drizzling
  • 1 medium shallot, minced
  • 3 tablespoons plus 2 teaspoons Champagne vinegar
  • 1 1/4 teaspoons Dijon mustard
  • Pinch of sugar
  • Freshly ground black pepper
  • 1/2 medium head of radicchio (about 5 ounces), cored and thinly sliced
  • Parmesan (for shaving)
  • 3/4 teaspoons finely grated lemon zest
Directions:
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