1-1/2 pounds Brussels sprouts, shredded
1 large tart-sweet apple (no need to peel)
3 tablespoons finely minced onion
4 tablespoons extra virgin olive oil
4 tablespoons vegetable oil
6 tablespoons apple cider vinegar
3 tablespoons honey
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup walnuts, toasted if desired and coarsely chopped
3/4 cup thinly sliced and crumbled Parmigiano-Reggiano
1In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry.
2When ready to serve, toss the walnuts and Parmigiano-Reggiano with the salad. Taste and adjust seasoning if necessary, then serve. Leftovers keep well in the refrigerator for 1 or 2 days but keep in mind that the flavors will dull the longer the salad sits; add a little more cider vinegar and vegetable oil to perk it up.