Brussels Sprout Salad

By á-4084

Ingredients

• 3 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1 small shallot, minced or grated
• 1 garlic clove, minced
• Salt and pepper
• 6 tablespoons extra-virgin olive oil
• 2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
• 1/2 cup toasted pine nuts
• 1 cup shredded pecorino cheese

Details

Adapted from cookscountry.com

Preparation

Step 1

Whisk lemon juice, mustard, shallot, garlic and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.

2. Fold in pine nuts and cheese. Season with salt and pepper to taste. Serve.