Slice raw Brussels sprouts into very thin slices with a mandoline or sharp knife to give them a delicate shaved appearance. Drizzled with a light tarragon vinaigrette that has a hint of vanilla, this salad has a wonderful combination of flavors and textures.
Mix oil, vinegar, vanilla and seasonings in small bowl with wire whisk until well blended. Set aside
Toss Brussels sprouts, strawberries and pine nuts in large bowl until well blended. Drizzle with dressing; toss to coat well. Serve immediately