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.