• 1 pound Brussels sprouts
• 1 cup halved red seedless California grapes
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 1 tablespoon balsamic vinegar
• 1/4 cup walnuts, coarsely chopped

Cut off the woody stem on each Brussels sprout and remove any tough or bruised outer leaves. Slice Brussels sprouts very thinly to make a mound of feathery ribbons.

Heat olive oil in a large skillet over medium-high heat. Add Brussels sprouts, grapes, salt and pepper to skillet and sauté 3-4 minutes. Reduce heat to medium and add garlic, ginger, Dijon mustard, honey and balsamic vinegar to pan. Continue to sauté for approximately 1-2 minutes, until sprouts are tender and bright green in color.

Turn off the heat and add walnuts to pan. Gently mix to combine.

Makes 4 servings.