Brussels Sprouts with Walnuts and Arugula

By á-4351

Serves 4

Ingredients

• 1 pound brussels sprouts
• 1/2 cup water
• 1/2 teaspoon salt
• 1 1/2 tablespoons walnut oil (or olive oil)
• 1 tablespoon apple cider vinegar
• 1 cup arugula leaves
• 1/2 cup toasted walnuts

Preparation

Step 1

Trim stem end of sprouts and remove discolored leaves
Bring the sprouts, water and salt to a boil over medium-high heat.
Cover and simmer (shaking the pan once or twice to redistribute the sprouts) until a knife tip inserted into the center of a spout meets no resistance - 8 to 10 minutes.
Drain well. As soon as sprouts can be handled, cut in half. Put in a bowl and add the oil and vinegar. Add S & P to taste and gently mix.

Spoon sprouts and their dressing over the arugula and garnish with walnuts.
Serve warm or cold.