Brussels Sprout and Grape Salad with Maple Walnuts

1. Preheat the oven to 400°F.

2. Finely chop the onion, chop the dates, shred 1/4 cup of the Parmesan, shave the remaining 1/2 cup Parmesan, chop the capers, mince the garlic, chop the rosemary, cut the grapes in half, and shred the Brussels sprouts. Set everything aside separately.

3. Make the dressing by adding 4 tablespoons of olive oil, lemon juice, lemon zest, capers, garlic, 1 1/2 tablespoons maple syrup, mustard, 3/4 teaspoon salt, oregano, pepper, Parmesan cheese, and water to a bowl and mix to combine.

4. Prepare the walnuts by mixing 1/2 tablespoon olive oil, 1/2 tablespoon maple syrup, rosemary, 1/2 teaspoon salt, and paprika in a bowl. Place on a baking sheet and bake for 7 minutes.

5. Assemble the salad by combining all ingredients except the dressing in a bowl. Add the dressing and toss well. Season with salt and pepper to taste.