Shredded Fall Greens with Sherry Thyme Vinaigrette & Hazelnuts Ingredients Sherry Thyme Vinaigrette 1 small shallot, finely minced 1 small clove garlic, finely grated with a Microplane 2 tablespoons sherry vinegar 1 tablespoon water sea salt and ground black pepper, to taste 1 tablespoon maple syrup 1 teaspoon Dijon mustard 1 teaspoon grainy mustard 2 teaspoons fresh thyme leaves, minced cup olive oil Salad 1 small bunch lacinato or curly kale lb (227 grams) brussels sprouts 1 head radicchio cup toasted hazelnuts, chopped fine Instructions Make the dressing
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