Wash and cut an “x” into bottom of all Brussels sprouts.
Fill large saucepan one-fourth full of fresh water. Bring to boiling; steam sprouts in steamer basket until tender, but still firm, about 5 to 8 minutes.
Meanwhile for vinaigrette, in small bowl whisk together vinegar, mustard, maple syrup, walnut oil, nutmeg and salt and pepper to taste. Set aside.
Drain warm Brussels sprouts and place in serving bowl. Toss with vinaigrette. Serve garnished with chopped walnuts.
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