Brussels Sprouts Salad with Dijon Vinaigrette

I'm trying to cut down on the starchy sides at dinner time. I wanted to try another way to eat brussels sprouts. I been cooking with brussels sprouts in my brussels sprouts purée, and the crispy salad on top, made me think of making a salad.

Ingredients:

10-12 medium brussels sprouts, thinly sliced
1 shallot, thinly sliced
1 handful hazelnuts, toasted with honey
1-2 blood oranges

Dijon vinaigrette:

1 tablespoon olive oil
1 teaspoon dijon mustard
blood orange juice (I squeezed the core after filleting it
salt & pepper

Directions:

Dressing: Shake the ingredients in a mason jar, season with salt and pepper.

In a large bowl toss brussels sprouts and shallot together with the dressing until everything is well-coated. Plate the salad and top with blood orange fillets and hazelnuts.