Brussels Sprouts, Arugula, and Dried Apricot Salad

Shaving raw Brussels sprouts gives them an entirely different flavor and texture, like a milder version of crisp cabbage. It’s best to use a mandoline, but if you don’t have one, a sharp chef’s knife will work. The addition of apricots and currants adds a hint of sweetness, the nuts give the salad crunch, and the lemon vinaigrette imparts a bright note.