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With Pistachios & Pecorino

Ingredients

Vinaigrette
½ cup olive oil
3 tablespoons balsamic vinegar
½ teaspoon honey
1 teaspoon Dijon mustard
1 lemon, zested and juiced
Salt and pepper to taste

Salad
2 cups shaved Brussels sprouts
½ cup chopped pistachios
¼ cup freshly grated pecorino cheese

Instructions

•Combine all vinaigrette ingredients in a mason jar and shake vigorously to combine, or whisk everything together in a bowl.
•To shave Brussels sprouts, cut the stems off and cut in half, discarding any tough outer leaves. Then, use a sharp knife and thinly slice the Brussels sprouts into thin shavings.
•Add a quarter-cup of vinaigrette,most of the pistachios (saving some for garnish) and most of the shaved cheese (saving some for garnish). Toss everything together and let salad sit for a few minutes so dressing can absorb. Taste for seasoning and add more vinaigrette as needed.
•Garnish salad with more pecorino cheese and pistachios.

To continue reading our Thanksgiving Flair Feature, click here.