Steamed Brussels Sprouts and Kale with Walnut Vinaigrette

  • 2 cups brussels sprouts, halved
  • 3-4 kale leaves, cut into bite-sized pieces
  • Water
  • 1/3 cup walnut oil
  • 1/3 cup white wine vinegar
  • 1 tbsp. dijon mustard
  • 1/2 tbsp. honey
  • 1 shallot, peeled and minced
  • Sea salt and pepper
  • 1/4 cup dried cranberries
  • 1/3 cup roasted walnuts, chopped

Put steamer basket in the bottom of a pot.  Add water and bring to a boil.
Add brussels sprouts and steam for 5-7 minutes or until bright green.  Remove brussels sprouts from the pot and repeat with kale for 3-5 minutes or until bright green and tender.  Whisk walnut oil, white wine vinegar, dijon mustard, honey and shallot.  Add sea salt and pepper to taste.  In a large bowl combine brussels sprouts, kale, cranberries and walnuts.  Dress with vinaigrette.  Serves four.