What you’ll need:

• Brussels Sprouts [sliced thin)
• lemon
• percorino romano
• olive oil
• white balsamic vinegar
• salt/pepper to taste

Start by washing and slicing the brussels sprouts thin while placing in a bowl. I used about 10-15 brussels sprouts which was enough at least 2 or 3 people. I measured out about 1/3 cup extra virgin olive oil, and just a couple dashes of white balsamic vinegar to bring it to 1/4 cup. Squeeze the juice of 1 & 1/2 lemons then put in a blender/mixer. The mixer helps with the consistency of the dressing. Toss the dressing in with the bowl of raw sliced brussels sprouts. I like to massage them together so they flavor really gets absorbed by the sprouts. Lastly, the pecorino is shaved over the top of the salad. (You can use the side of the cheese grader with the smallest holes).If you need any salt at all a pinch should suffice. I like to add crushed black pepper to the salad for extra flavor and also to cut the bite of the citrus. Enjoy!