INGREDIENTS
Dressing
1/2 tsp
ginger
1/4
chilli, deseeded and chopped
1/2
tsp (2.5 ml) honey
1/2 tsp
Dijon mustard
12 milliliters
rice wine vinegar
5 tsp
canola oil
1 tsp
chopped chives
freshly grated nutmeg
juice of ½ lime
zest of one lime
salt and pepper
Brussel Sprouts
200 g
fresh Brussel sprouts
50 g
dried cranberries
50 g
crushed and toasted walnuts