Beer, Brussels Sprouts and Apple Slaw

Instructions

1. Step
   In a medium-sized sauce pan, bring beer and sugar to a boil and reduce by half.
2. Step
   Add 3 1/2 tbsp apple cider vinegar and a good pinch of salt, then reduce by half again.
3. Step
   Once reduced, add the sliced shallot. Let cool to room temperature.
4. Step
   When reduced beer is cool, whisk in grainy mustard, remaining apple cider vinegar and olive oil.
5. Step
   Toss with Brussels sprouts and let sit for 20 minutes, tossing occasionally to coat evenly.
6. Step
   Add matchstick-sliced apples and chopped thyme. Toss to combine.
7. Step
   Season with kosher salt and freshly cracked black pepper.
8. Step
   Toss once again, garnish with crumbled Ontario Cheddar and serve. Enjoy!