Warm Brussels Sprout Salad with Toasted Hazelnuts

Toast the peeled hazelnuts in a dry pan until fragrant and golden brown. Pour them onto a plate, let them cool, then roughly chop them with a knife. If you have unpeeled hazelnuts, rub off their skins with a kitchen towel after toasting.

Clean the Brussels sprouts, cut them in half lengthwise, then slice them into very thin strips. In the same pan, melt one tablespoon of butter, and when it foams, add the sliced Brussels sprouts. Sauté over high heat for 1-2 minutes until the Brussels sprouts are crisp-tender.

Pour in the apple juice and white wine vinegar, then continue stirring until the liquid evaporates and forms a thicker coating on the vegetables. Remove from heat, season with salt and pepper. Serve onto plates, then return the hazelnuts to the pan with the remaining butter. Heat briefly, then sprinkle over the Brussels sprouts. Serve warm.