- In a grilling pan over high heat, toast the bread slices, lightly buttered. Reserve.
- Blanch Brussels sprout leaves for 1 minute in a saucepan of boiling salted water. Drain and rinse with cold water. Set aside.
- Spread rillettes on toast and reserve.
- In a large bowl, toss Brussels sprout leaves, apples, sunflower seeds, olive oil, mustard, and honey. Season and place salad on prepared toast.
This recipe is being made available to you as part of My homemade lunch campaign, an initiative of La Tablée des Chefs, presented by IGA in collaboration with the Government of Quebec. Starting August 18th, make a $2 donation in any IGA supermarket to encourage our youth to cook! www.tableedeschefs.org