Brussels Sprouts Salad with Lemon-Caper-Parmesan Dressing

1. Preheat the oven to 400°F.

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

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

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

5. Assemble the salad by combining the shredded Brussels sprouts, halved grapes, 1/2 cup shaved Parmesan, chopped dates, and finely chopped onion. Add the dressing and toss well. Season with additional salt and pepper to taste.