- Thinly shave Brussels sprouts on Benriner (Japanese Mandolin) or separate leaves from core of sprouts and use whole leaves.
- Combine Brussels sprout leaves, nuts, shallots and garlic. Toss in just enough dressing to fully dress.
- Infuse saffron in hot rice vinegar and water for 5 minutes. Strain and let vinegar cool.
- Whisk remaining ingredients together. Stir in cooled saffron infusion to form dressing. Check seasoning and adjust to taste.