Photo: Jennifer Causey
Fresh Brussels sprouts are faintly nutty and crunchy, sturdy enough for bold vinaigrettes yet mild enough to pair with delicate mixed greens. Trim the ends and outer leaves, and then use a mandoline or a sharp knife to slice.
Serves 2 (serving size: 1 1/2 cups)
Combine oil, vinegar, mustard, pepper, and salt in a medium bowl, stirring with a whisk. Add greens, Brussels sprouts, and tomatoes; toss.