Serves: 4
Total time: 20 minutes
Dressing:
- 1 shallot, minced
- Zest of one lemon
- Juice of one lemon
- 1 tbsp of whole grain Dijon mustard
- 1/4 cup of either white wine or champagne vinegar
- 1/4 cup of olive oil
- 1/2 tsp of honey or maple syrup
- Salt and pepper to taste
Salad:
- 1 lb of brussels sprouts, shredded
- 1/2 cup of marcona almonds, toasted and coarsely chopped
- 1/2 cup of manchego cheese, shaved
Place the dressing ingredients in a small bowl and whisk to combine. Add salt and pepper to taste and set aside.
Shred your brussels sprouts with a food processor, mandolin slicer or a very sharp knife. Transfer to a large bowl.
Massage 1/3 cup of the dressing into the large bowl of brussels sprouts and mix with a large spoon until all of the leaves are coated. Add the toasted nuts* and cheese** and mix to combine.