Makes 6 servings
 
3 cups Brussels sprouts
3 Tbsp.  red wine vinegar
3 Tbsp. honey
1 Tbsp. minced shallot
2 tsp. Dijon mustard
1/3 cup walnut or olive oil
salt and pepper, to taste
3/4 cup chopped walnuts or pecans
 
1.  After cleaning sprouts, cut an X with a paring knife through the stem end to assure even cooking.  Steam in a vegetable steamer until just barely tender, about 6 minutes.
2.  Combine vinegar, honey, shallots and mustard in a jar with a tight-fitting lid.  Let sit for 5 minutes.  Add oil, salt, and pepper.  Close lid, and shake well to emulsify.
3.  Toss cooked Brussels sprouts with the vinaigrette and walnuts.  Serve immediately.