Shaved Brussels Sprout Salad

I love roasted brussel sprouts. For a while I thought it was the only way I liked them prepared.

But I've recently discovered I love shaved brussels sprout salad. I've made two variations so far.

I threw this one together with the following:

- thinly sliced ("shaved") brussels sprouts
- dried cranberries
- diced apple
- toasted chopped walnuts
- goat cheese
- dressing made from balsamic vinegar, light mayo, honey and s+p.

It was delicious!!


The other variation I've made was really light and fresh-tasting. We loved it as well! If you've never tried this, give it a go!

ingredients:

1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact
1 cup walnuts (3 1/2 oz), lightly toasted
2 tablespoons finely grated Pecorino Romano, or to taste
1/4 cup olive oil
3 tablespoons fresh lemon juice


preparation:
Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.
Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.
cooks' notes:
· Walnuts can be toasted 1 day ahead and kept in an airtight container at room temperature. · Brussels sprouts can be sliced 3 hours ahead and chilled, covered. Toss with remaining ingredients just before serving.