Categories: Salad

Ingredients

• 1/2 Lb. fresh Brussels sprouts
• 1 tsp. Dijon mustard
• 1 Tbsp. sherry vinegar or apple cider vinegar
• 1/2 tsp. sugar
• 3 to 4 Tbsp. olive oil
• Salt and ground pepper to taste
• 1/2 cup chopped pecans, toasted lightly in a
• dry skillet
• 1/4 cup unsweetened dried cranberries
• 2 oz. pecorino Romaine or Parmigiano-
• Reggiano cheese

Directions

1. Trim the bottoms off each Brussels sprout head. using a mandolin, sharp knife or food processor with a slicing blade, slice each head into very thin slices. Set aside.
2. Whisk together the Dijon mustard, vinegar and sugar. Whisk in the oil to make a thin dressing. Season to taste with salt and pepper. Pour over the shaved Brussels sprouts and add the pecans and dried cranberries. Toss to coat well.
3. use a vegetable peeler or cheese knife to shave the cheese into thin pieces. Add to the salad and toss before serving.

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