Shaved Brussels Sprout Salad with Maple Dijon Vinaigrette

Holding each brussel sprout by the stem, carefully shave on a mandolin (or cut it thinly with a knife). Place in a large bowl.

In the meantime, bring a pot of water to a boil over medium high heat and season with salt. Add the fregola tostata and cook according to the package until al dente. Drain and rinse under cold water to get rid of the excess starch.

Note: the pasta is rinsed in this recipe to remove excess starch because it's used in a salad. If it's served with a sauce and/or other ingredients as a hot dish, not NOT rinse.

Add the fregola tostata into the bowl with the brussel sprouts along with the cranberries and walnuts.

To make the vinaigrette, whisk together the vinegar, maple syrup, Dijon mustard, salt and black pepper in a small bowl. Slowly drizzle in the olive oil while whisking until emulsifies. Whisk in the walnut oil if using.

Toss the salad with the vinaigrette and transfer into a serving platter. Garnish with goat cheese dollops and serve.