Brussels Sprouts Salad

By LynnWelch

From Kelly Ripka

Ingredients

• 1 cup chopped walnuts
• 1/4 cup EVOO
• 2 lb Brussels Sprouts, trimmed and thinly sliced
• 1/2 cup shallots, finely chopped
• Pinch of nutmeg
• 1 t chopped fresh thyme
• Salt and pepper
• 3/4 cup dried cherries
• 1 15oz can of chick peas drained and rinsed
• Garnish with grated Pecorino cheese

Preparation

Step 1

In a large dry skillet toast walnuts over medium heat, tossing, about 5 minutes. Set aside and reserve pan.

Cook Brussels sprouts (stirring) until wilted, 2-3 minutes. Remove from heat.

Add dried cherries, chick peas and walnuts.

Toss to combine and finish with cheese.

Transfer to serving bowl.