Brussels Sprout Salad

Salad:

1 1/2 lbs Brussels Sprouts, shaved

1 cup walnuts or pecans, toasted

1/4 cup Pecorino Romano, finely grated

Optional: chopped apple, pomegranate arils

In a serving bowl, mix together all ingredients.

Dressing:

1/4 cup olive oil

2 TB lemon juice

1 tsp Dijon mustard

1 clove garlic, minced

Salt & pepper to taste

Combine all ingredients in a mason jar. Close with lid and shake until well combined. When ready to serve, pour dressing over Brussels sprouts and toss.