From The Mix, January/February, 2013
½ cup large pecan halves
¼ cup pure maple syrup
1 ¼ tbsp. coarse kosher salt, plus more for seasoning
¼ tsp. freshly ground black pepper
¼ cup whole grain Dijon mustard
2 tbsp. apple cider vinegar
2 tbsp. fresh lemon juice
1 tbsp. sugar
¼ cup vegetable oil
1.5 lbs. Brussels sprouts, trimmed
Preheat oven to 325. Cover a rimmed baking sheet with parchment. Whisk maple syrup, sprinkling of coarse salt, and pepper in a small bowl, and toss pecans to coat. Spread them on the baking sheet in a single layer. Pop them in the oven and stir after 5 minutes. Continue to cook until the nuts are toasted and the glaze is thick, about 6 minutes. Remove from the oven and separate the nuts. Cool completely.
Whisk mustard, vinegar, lemon juice, and sugar in a small bowl; whisk in oil. Season to taste with coarse salt and pepper.
Bring large pot of water to boil. Add one tbsp. coarse salt. Add whole Brussels sprouts, and cook until crisp-tender and still bright green, about 4 minutes. Drain; rinse with cold water, and drain again. Using a food processor fitted with 1/8-1/4 inch slicing disk, slice Brussels sprouts. Transfer to a large bowl. Toss Brussels sprouts with dressing, and let the sprouts absorb the flavors for 30-60 minutes. Mix in most of the pecans and top with the remaining pecans to garnish.