Roasted Brussels Sprouts and Apple Salad with Black Walnuts

This recipe is out of this world. I stumbled upon it when I was researching a new recipe for Brussels Sprouts. I found this on the Williams Sonoma website. The first time I made this, it was gone in minutes. I must have made it five times now for the past one month! Have not gotten tired of it.

Ingredients:

For the sweet hot mustard:

• 1/4 cup (60 g) Dijon mustard
• 2 Tbs. whole-grain mustard
• 1 1/2 tsp. apple cider vinegar
• 2 Tbs. firmly packed light brown sugar
• 1/8 tsp. hot sauce

For the salad:

• 2 Tbs. Blackberry Farm smoked onion jam or caramelized
    shallots
• 1 Tbs. sherry vinegar
• 5 Tbs. (80 ml) extra-virgin olive oil
• Kosher salt and freshly ground pepper, to taste
• 1 lb. (500 g) brussels sprouts, trimmed and quartered
• 1 cup (125 g) black walnuts, toasted
• 1 1/2 red apples, such as Fuji or Gala, cored and thinly sliced

Directions:

To make the sweet hot mustard, in a bowl, whisk both mustards, vinegar, brown sugar and hot sauce. Reserve 2 Tbs. mustard for the salad; refrigerate the rest for up to 4 weeks.

To make the salad, in a large bowl, whisk the smoked onion jam, vinegar, the 2 Tbs. sweet hot mustard, 3 Tbs. of the olive oil, salt and pepper.

In a large nonstick fry pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the brussels sprouts, salt and pepper. Cover and cook, stirring occasionally, until the sprouts are just tender and lightly browned, about 11 minutes. Transfer to the bowl with the vinaigrette, add the walnuts and apples and toss. Season with salt and pepper. Arrange on a platter and serve. Serves 8.

Recipe by Josh Feathers, Executive Chef of the Main House, Blackberry Farm