How to Make It
Trim bottoms off sprouts; pull off bigger leaves to yield 8 cups. Reserve sprout "hearts" for another use.
Combine oil, vinegar, salt, and pepper in a large bowl. Add leaves and onion; toss gently to coat. Arrange leaves on a platter; sprinkle with Pickled Rye Berries, cranberries, and toasted walnuts.
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