• 4 cups brussels sprouts
• 4 Tbsp sherry vinegar
• 4 Tbsp maple syrup
• 1 Tbsp Dijon mustard
• ½ cup oil
• pinch grated nutmeg
• salt and pepper
• 1 cup walnuts, chopped

Cut Brussel sprouts into quarters. Steam until tender.

Meanwhile, whisk the vinegar, maple syrup, and mustard together. Gradually whisk in the oil. Season with the spices. Toss the hot Brussels sprouts with the walnuts and vinaigrette. Serve immediately.