Makes 6-8 Servings

2 lb. shaved Brussels Sprouts (you can buy them pre-shredded in the lettuce section)

4 tablespoons lemon juice (about 2 lemons)

2 Tablespoons Dijon mustard

1 small shallot, minced

1 garlic clove, minced (or pressed through a garlic press)

5 Tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup shredded Parmesan

1/2 cup walnuts, chopped

In a large bowl, whisk together lemon juice, mustard, shallot, garlic, olive oil and salt and pepper.

Toss Brussels Sprouts in dressing and let sit 30 minutes-2 hours in the refrigerator.

When ready to serve toss in walnuts and Parmesan. 

Notes:

* This salad will last in the fridge for a couple days

* If you don't have walnuts then use pine nuts, slivered almonds...

* If you can't find pre-shredded Brussels Sprouts then use your food processor and shred the whole Brussels Sprouts.