Prep: 1. Cut away any tough stems, bits or bruised leaves and chop brussels sprouts. 2. Chop hazelnuts. 3. Segment grapefruit and chop into bite size pieces. Add to bowl along with dried cranberries. 4. Slice shallot. Make: 1. In a jar with a tight fitting lid, add oil, vinegar, maple syrup, and mustard. Shake. 2. Drizzle dressing over the salad, toss, and season with salt and pepper.
If you are a cheese lover, toss in a handful of your favorite cheese!