Brussels Sprouts Winter Salad

Ingredients:
pepitas
Brussels sprouts
butter
salt and pepper
raisins

Dressing:
shallot
salt and pepper
poppy seeds
apricot jam/preserves
apple cider vinegar
olive oil

Toast the pepitas in a dry skillet and then remove and set aside.

Assemble the dressing by combining all ingredients and mixing well.

Slice each sprout in half length-wise and then slice thinly into shreds. Melt some butter in a skillet. Add sprouts, salt and pepper to skillet and saute on medium heat until they turn a brilliant green, are coated in butter, and have just begun to soften. Remove to a bowl and add pepitas and raisins. Add enough dressing and mix to coat lightly.