I've spent the morning happily prepping for a dinner I'm catering tomorrow night. The menu is wonderful: rosemary-rubbed side of salmon with potatoes, parsnips and mushrooms; kale- and fontina-stuffed chicken; cinnamon- and garlic-roasted sweet potatoes; kale and quinoa pilaf; and this marvelous brussels sprouts slaw with mustard vinaigrette and candied pecans. It's one of my all-time fave dishes- have you tried it yet? Anyway, here are the sprouts which I cooked in boiling water for just a few minutes and here are drying before heading into the food processor to be slivered. So pretty!