24 Brussels sprouts, chopped, woody ends discarded
8 ounces Gruyere cheese, grated
6 ounces walnuts, chopped
3 Tablespoons apple cider vinegar
9 Tablespoons olive oil
Salt and pepper to taste
After you’ve chopped the Brussels sprouts and walnuts, and grated the cheese, place these three ingredients into a large bowl or platter and mix together.
In a separate bowl, pour remaining ingredients together and mix thoroughly with a fork.
Pour the oil/vinegar dressing over the salad and combine until all of the salad is coated.