Shaved brussels sprout salad

White Chocolate Grill
There's a restaurant near the ParkMeadows Mall that serves a Brussel Sprout Salad (really its like a coleslaw in some ways), but its light, fresh, and blew my mind the first time I had it. This recipe gets it close, but if you have a chance to go to the White Chocolate Grill, get the Veggie burger, the Brussels sprout salad as a side and sit back and enjoy. If you aren't in Colorado, then try making this at home. Fiddle with the combinations until it seems just right. 
Ingredients

Salmon
  • 4 cups of shaved Brussels sprouts
  • 1/4 cup extra virgin olive oil
  • About 1 tbsp shy of a 1/4 cup fresh squeeze lemon juice (seems like a weird measurement, I know, but the point is let there be less lemon juice than olive oil).
  • 1/2 cup pine nuts
  • 1/2 cup Marcona Almonds
  • 1/3 cup dried cranberries
  • 1/3 cup pecorino cheese (optional)
  • Sea salt to taste
  • Black Pepper to taste
Directions
  1. Thinly slice the Brussels sprouts using a mandolin and place them into a medium bowl.
  2. Add the pine nuts, cranberries, almonds, and pecorino cheese (if you want it)
  3. Mix the olive oil and Lemon juice together in a separate bowl.
  4. Pour the dressing on the salad, toss with spatulas.
  5. Add salt and pepper to taste.
  6. Let it sit for about 10 minutes the fridge so it is slightly chilled or at room temperature if you prefer. Toss and serve.