Warm Brussels Sprout Salad with Maple Tahini Dressing

1. Thinly slice your brussels sprouts and cut your apple into thin matchsticks.
2. In a pan on medium high heat, add a large drizzle of olive oil and your shredded brussels sprouts. Season with salt & pepper and sauté for 5-7 minutes.
3. In another pan, toast your panko bread crumbs on medium heat with olive oil, until golden brown. Season with salt & pepper, to taste.
4. To make the dressing, combine olive oil, apple cider vinegar, tahini maple syrup, crushed garlic, dijon, salt, and pepper.
5. Add the sautéed Brussels sprouts to a plate and top with toasted panko, apples, dried cranberries, shaved parmesan, and the dressing. Enjoy!