Wonderful cook Eric Huffer brought this to Cornbread Supper, and when another Cornbreadian requested the recipe, he kindly shared. This recipe is from the cookbook Power Foods
1 tablespoon whole-grain mustard
3 tablespoons fresh lemon juice(from 1-2 lemons)
1 tablespoon plus 1 teaspoon pure maple syrup
2 tablespoons sunflower oil
8 oz brussels sprouts, very thinly sliced
4-6 leaves Swiss chard or kale, or a combination, stemmed and thinly sliced
(I couldn't find either the last time I made this and substituted beet greens and collard greens)
1/3 cup raw hulled sunflower seeds, toasted
Stir together mustard, lemon juice, 3/4 teaspoon sat, and the salt: whisk in oil until emulsified.
In a salad bowl, toss together brussels sprouts and greens. Add sunflower seds and dressing: toss to coat. Serve immediately.