White Wine Vinegar
Cut the stems of Brussels sprouts and separate the first leaves in the outer part.
Cut them in half or three.
Add 1 tbsp olive oil to the pan. When the oil warms up on medium heat, sautee the Brussels sprouts and garlic. Add very little amount of black pepper and a pinch of salt. Over high heat, stir for 4-5 min. Add the chili pepper before you take the Brussels sprouts aside. Stir one/two rounds and then take it aside.
Wash and dry the salad mix. Divide the leaves with your hand into the bite size pieces.
Separate walnuts into pieces with your hand or use them without dividing.
Separate the cheese into small pieces with your hand.
Squeeze the lemon into the mixing bowl.
Add mustard, white wine vinegar, lemon juice, 2 tablespoons of olive oil and a pinch of salt-pepper into the mixing bowl. Mix.
Blend salad mix and Brussels sprouts into the sauce.
You can serve Crispy Brussels Sprouts Salad by adding Walnut, Tulum Cheese and Dried Blueberries.