1 /4 C. fresh lemon juice (meyer lemon if possible)
2 TB. dijon mustard
1 clove garlic, minced
1 shallot, minced
1/2 tsp. kosher salt
2 lb. bag brussels sprouts, grated in food processor (note the grater blade was better than the slicing blade)
1/2 C. olive oil, divided
1/2 C. sliced almonds (hazelnuts too)
1 C. pecorino, grated

Combine the lemon juice, mustard, shallots and garlic and salt in a small bowl. Set aside for 10-15 minutes to let flavors meld to mellow out the garlic.

Spoon 1 TB. olive oil into small frying pan and gently fry almonds until slightly toasty. Remove and dry nuts on a paper towel.

Slowly whisk remaining olive oil into lemon mixture and then toss dressing with brussels. Add cheese and toss again. Taste for salt and pepper, then sprinkle on almonds and toss once last time. Yum!

Note: Brussels can be grated and refrigerated in a ziploc for 2 days. Just toss in dressing before serving, though the leftovers are delicious a day or 2 later...also this recipe works great with good ole kale too.