Warm Brussels Sprout Salad

Toast the peeled nuts in a dry pan until fragrant and golden. Transfer them to a plate and let cool. Then, roughly chop them with a knife. If you have unpeeled nuts, toast them in the pan in the same way, but then transfer them to a kitchen towel and rub them after they have partially cooled to easily remove the skins.

Clean the Brussels sprouts, cut them lengthwise in half, and then slice them crosswise into very thin strips. In the same, but empty, pan, add a tablespoon of butter and let it foam. Add the sliced sprouts and sauté vigorously for one or two minutes until the sprouts are tender-crisp.

Deglaze with apple juice and vinegar and stir for a while longer until the liquid evaporates. Remove from heat, season with salt and pepper. Divide among plates, then return the nuts and the remaining butter to the pan. Briefly heat them together, then sprinkle over the sprouts. Serve warm.