Brussels Sprouts with Walnut Vinaigrette

Ingredients

• 8 servings pepper black freshly ground
• 3.8 cups brussels sprouts separated cored halved
• 3 tablespoons champagne vinegar 
• 1.3 teaspoons dijon mustard 
• 8 servings kosher salt 
• 0.8 teaspoons lemon zest finely grated
• 8 servings parmesan (for shaving)
• 5 ounces radicchio thinly cored thinly sliced
• 1 medium shallots minced
• 1 pinch sugar 
• 2.5 tablespoons butter unsalted
• 0.5 cup walnut halves divided
• 1 tablespoon walnut oil plus more for drizzling

Equipment

• bowl
• sauce pan
• knife
• whisk
• kitchen towels
• salad spinner
• peeler

Directions

1. Blanch brussels sprouts in boilingsalted water for 30 seconds; drain andimmediately transfer to a large bowl of icewater to cool. Spin in a salad spinner to dryleaves (or pat dry with kitchen towels).DO AHEAD: Can be made 2 days ahead. Wrapin a kitchen towel, transfer to a resealableplastic bag, and chill.
2. Crush 2 1/2 tablespoons walnuts with a rolling pinor the side of a knife; set aside. Melt butterwith 1 tablespoon oil in a small saucepan overlow heat.
3. Add shallot and crushed walnuts;cook, stirring frequently, until shallotsoftens, about 2 minutes.
4. Whisk in vinegar,mustard, and sugar.
5. Remove vinaigrettefrom heat; season to taste with salt andpepper. DO AHEAD: Can be made 2 daysahead.
6. Transfer to a container, cover,and chill.
7. Let vinaigrette come to roomtemperature before serving.
8. Place brussels sprouts and radicchioin a large bowl.
9. Pour walnut vinaigretteover brussels sprouts mixture and toss tocoat well.
10. Transfer to a serving dish. Usinga vegetable peeler, shave cheese over.
11. Sprinkle with lemon zest and remainingwalnuts.
12. Drizzle with walnut oil.