• 1 cup (250ml) hard cider beer
• 2 tablespoons (30ml) sugar, or a little more to taste
• 7 tablespoons (105ml) apple cider vinegar
• 1 medium shallot, core removed and thinly sliced
• 2 tablespoons (30ml) Kozlik’s Niagara Classic mustard
• 5 tablespoons (75ml) extra virgin olive oil
• 1 pound (450g) Brussels sprouts, ends removed & thinly shaved
• 2 Honeycrisp apples, cored and cut into matchsticks
• 5 spring of fresh thyme, leaves picked and chopped
• Kosher salt
• freshly cracked black pepper
  

In a medium sized saucepan, bring the beer and sugar to a boil and reduce by half.  Add 3.5 tablespoons (52ml) of cider vinegar and a good pinch of salt to the pan.  Continue to cook until the liquid is reduced to half.

Once reduced, add the sliced shallots and cool to room temperature. Once cooled, whisk in Kozlik’s Niagara Classic mustard, along with the remaining apple cider vinegar and olive oil. Once fully blended, toss with the Brussels sprouts. Let sit for 20 minutes, tossing occasionally to coat evenly. Add the matchstick-sliced apples and thyme.  Toss to combine.  

Season with salt and pepper to taste. Serve immediately.