- 2 tbs. Olive Oil
- 2 tbs. Blazing Apple Cider Vinegar
- 1 tsp. Dijon Mustard
- Salt/Pepper to Taste
- 1 tbs. Olive oil
- 1 tbs. Butter
- 1 lb of Brussel Sprouts
- 1/2 cup Raisins
- 1/2 cup Pecans
Mix all the vinaigrette ingredients in a bowl and set aside.
In a skillet on medium heat, lightly grill the Brussel sprouts with olive oil. (About 3-5 minutes each side). In another small skillet toast the pecans with butter. Once the Brussel sprouts are grilled chop into thirds.
Finally, mix the chopped Brussel sprouts, raisins, pecans and toss with the vinaigrette.