- 1 bag Shaved Brussels sprouts
- 1/4C + 1T divided The Olive Grove’s Super Premium Evoo (Picual, Arbosana)
- 1T The Olive Grove’s Champagne Vinegar
- 2 cloves Garlic, minced
- 1t Dijon mustard
- Salt and Pepper to taste
In a large saute pan, heat 1T olive oil on medium heat. Cook shaved brussels sprouts until they start to brown, about 5 minutes. Remove from heat and transfer to a bowl. For the dressing, combine olive oil, vinegar, garlic, mustard, salt and pepper in a small bowl and blend together with a fork. Once well blended, pour over the brussels sprouts and mix.