Warm Apple & Brussels Sprouts Coleslaw

• ½  Can of Hard Cider (about 250ml or 1 cup)
• 1 lb Brussels sprouts, shaved thin, end of core discarded
• 2 Honeycrisp Apples, cored and cut into matchsticks
• 1 med Shallot, core removed and sliced thin
• 2 tbsp Kozlik's Niagara Classic mustard
• 7 tbsp Apple cider vinegar
• 2 tbsp  Sugar, or a little more to taste
• 5 Sprigs thyme, leaves picked and chopped
• 5 tbsp Extra virgin olive oil
• Kosher Salt and freshly cracked black pepper to taste

Instructions:

• In a medium sized sauce pan, bring beer and sugar to a boil and reduce by half.
• Add 3.5 tbsp apple cider vinegar and a good pinch of salt, then reduce by half again.
• Once reduced, add the sliced shallot. Let cool to room temperature.
• When reduced beer is cool, whisk in Kozlik's Niagara Classic mustard, remaining apple cider vinegar and olive oil.
• Toss with Brussels sprouts and let sit for 20 minutes, tossing occasionally to coat evenly.
• Add matchstick-sliced apples and chopped thyme. Toss to combine.
• Season with Kosher salt and freshly cracked black pepper.