4 teaspoons (20 ml) white wine vinegar

3 tablespoons (45 ml) sunflower oil

2 tablespoons (30 ml) walnut oil

2 cups (500 ml) assorted sprouts

12 cherry tomatoes, halved

Salt and pepper

In a bowl, whisk together the vinegar and sunflower and walnut oil. Add the sprouts and tomatoes. Toss to combine. Season with salt and pepper.

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