¼ cup olive oil
¼ tsp. kosher salt, plus more, to taste
Pinch of cayenne pepper
2 lb. Brussel sprouts, trimmed and fibrous stems removed
1 small head radicchio, quartered and cored
2 Tbs. cider vinegar
1 Tbs. fresh lemon juice
2 Tbs. whole-grain mustard
3 Tbs. Walden Farms syrup
Freshly ground pepper, to taste

Preheat and oven to 350F.
Using the grater attachment of a food processor, shred the Brussel sprouts and radicchio. Transfer to a large bowl and stir to combine.
In a small bowl, whisk together the vinegar, lemon juice, mustard, cayenne pepper, and maple syrup. Slowly whisk in the ¼ cup olive oil and season with salt and black pepper.
Add half of the dressing to the Brussel sprouts-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the Brussel sprouts, and serve immediately.