Kelly Ripa’s Brussels Sprouts Salad
1 cup Walnuts, chopped
¼ cup extra virgin olive oil
2 pounds Brussels Sprouts, trimmed and thinly sliced
½ cup shallots , finely chopped
A pinch of nutmeg
1 tsp chopped fresh thyme
Ground black pepper
3/4 cup dried cherry
1 – 15oz can or chick peas drained and rinsed
Finish with fresh grated Pecorino cheese
1.In a large, dry skillet, toast walnuts over medium heat, tossing, about 5 minutes. Set aside & reserve pan. Using the same pan, warm oil over medium-high heat until it shimmers. Add Brussels sprouts, shallot, thyme, and salt and pepper to taste.
2.Cook, stirring, until Brussel sprouts are wilted, 2 – 3 minutes. Remove from heat.
3.Add dried cherries, chick peas, and reserved walnuts.
4.Toss to combine and finish with grated pecorino chesese and transfer to a serving bowl.