Brussel Sprout Slaw

I so have not been cooking real dinners.  I have been teaching dance and sparking costumes.

Poor Eric... while I might scarf some humus, a pickle, a piece of string cheese and call it dinner, he would actually prefer something more substantial (imagine that!).

I read about this particular brussel sprout slaw here, which linked it to the recipe here.

I love love love brussel sprouts and this is a super delicious way to serve 'em up!

The recipe below is only slightly modified from the original.

1 bunch/lb. brussels sprouts, bottoms trimmed and outter leaves removed
1 c. red grapes, sliced lengthwise
1 avocado, diced
1 T. dijon mustard
3 T. red wine vinegar
1/2 c. olive oil
1 t. honey
salt & pepper

Slice the Brussels sprouts into thin shards, 

throw them into a bowl and separate the leaves with your fingers.

Toss in the grapes, followed by the avocados.
In a small bowl, whisk together the Dijon mustard, vinegar, olive oil, and honey.  

Season with salt and pepper.
Using all the dressing, toss the salad thoroughly and let sit for at least

15-30 minutes before serving.

I served up a manly bacon wrapped pork tenderloin and oven sweet potato wedges with this.