Message from Maggie: I had a rendition of this at a friends house in Colorado last weekend.  I served with short ribs and cous cous as a delicious side.

Ingredients:

• 1 pound of brussel sprouts
• 1/4 cup of toasted pine nuts
• 2 T. White wine vinegar
• 1 T. Lemon juice
• 1 T. Olive oil

Instructions:

1. Chop brussel sprouts thin.
2. Toast pine nuts.
3. Mix a salad dressing of white wine vinegar, lemon juice, and olive oil.
4. Toss together.

Allergens:

• This recipe is dairy free.
• This recipe is gluten free.
• This recipe is vegetarian.
• This recipe is vegan.

Instructions with Photographs:

1. Chop brussel sprouts thin.
2. Toast pine nuts.
3. Mix a salad dressing of white wine vinegar, lemon juice, and olive oil.
4. Toss together.