Shredded Brussels Sprout Salad with Romano Cheese Toasted Walnuts and Lemon Vinaigrette

Ingredients

• 1 lb brussels sprouts, bottoms trimmed, very thinly sliced
• 1/2 cup walnuts, toasted and chopped
• 1/2 cup finely shredded Romano or parmesan cheese
• 1/4 cup extra virgin olive oil
• 2 Tbsp fresh lemon juice
• 1 1/2 tsp dijon mustard
• Salt and freshly ground black pepper

Directions

1. Place the prepared Brussels sprouts in a medium bowl, then add about 2/3 of the walnuts and 2/3 of the Romano cheese.
2. In a separate small bowl, whisk the olive oil with the lemon juice and dijon mustard. Add salt and freshly ground black pepper to taste, using about 1/4 tsp of each.
3. Drizzle the dressing onto the salad and toss until everything is nicely coated. Finish with the reserved 1/3 of the walnuts and cheese. Serve within 2 hours; if it needs to wait, refrigerate it and toss again before serving.