Brussels Sprouts and Chestnut Salad

Ingredients

• 500 g Brussels sprouts
• Salt
• 2 tbsp butter
• 200 g cooked chestnuts (vacuum packed)
• pepper (ground)
• 1 Shallot
• 4 tbsp apple juice
• 1 tbsp Lemon Juice
• 2 tbsp white wine vinegar
• 1 tbsp liquid honey
• 1 tbsp grainy mustard
• 2 tbsp pumpkin seed oil

Instructions

1. 1.

   Wash and trim the Brussels sprouts, cut a cross on the stem end, and boil in salted water for 8-10 minutes until firm. Drain and set aside.

2. 2.

   Heat butter in a hot pan and sauté the Brussels sprouts with chestnuts over low heat for about 5 minutes. Season with salt and pepper.

3. 3.

   Peel and finely dice the shallot. Whisk together apple juice, lemon juice, vinegar, honey, mustard, and pumpkin seed oil. Stir in the shallot and season with salt and pepper to taste.

4. 4.

   Combine the Brussels sprouts-chestnut mixture with the dressing and serve. Pair with a slice of mixed bread if desired.