This tasty salad is the perfect compliment to a meal or can hold its own as the main event. See more at reggitup.com
1 lb brussels sprouts
1 cup toasted hazelnuts, chopped
½ cup dried cranberries
1/3 cup Parmigiano Reggiano, shaved
1 tsp shallot, minced
1 tsp Dijon mustard
3 tbsp fresh squeezed lemon juice
2 tsp honey
1/3 cup extra virgin olive oil
Salt and Pepper
In a medium bowl, whisk together the shallot, mustard, lemon juice and honey.
While continuing to whisk, slowly add the olive oil in a stream until emulsified. Season with salt and pepper. Set aside.
Rinse Brussels sprouts and discard any damaged leaves.
Using either a mandolin or a very sharp knife, slice the Brussels sprouts very thinly. Be sure to use the finger guard if using a mandolin.
Once all Brussels sprouts are sliced, place in a large bowl and add the dressing, hazelnuts and cranberries.
Combine well and add the Parmigiano Reggiano. Allow to sit for 30 minutes before serving.