Raw Brussels Sprouts Salad with Walnuts & Lakin’s Gorges Morgan

This salad is a nod to Enoteca Athena in Brunswick where I ate the first Brussels sprouts that made me want to eat more. I had until that time been a sprout hater, and now I’m even eating them raw.

1/4 pound Brussels sprouts, shaved
1/4 cup Walnuts, chopped and toasted
1/4 cup Lakin’s Gorges Morgan, shaved
2 Tbl fig balsamic vinegar
1 Tbl walnut oil

1. Prepare the sprouts by cutting in half, removing the core, then either slice with a knife or a mandoline.
2. Coarsely chop the walnuts and toast until golden and aromatic.
3. Combine the sprouts and walnuts in a bowl. Toss with the oil and vinegar.
4. Grate or shave the Morgan over the salad once it is on the plate.