1 1/2 pounds Brussels sprouts, halved crosswise and cut into very thin slices
1 cup lightly toasted walnuts, chopped
1/4 cup finely grated Pecorino Romano
1/4 cup Extra Virgin olive oil
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon balsamic vinegar
In a medium bowl, combine sprouts, walnuts, cheese, oil, lemon juice, and vinegar; toss to combine. Season to taste with salt and freshly ground black pepper. Enjoy!
Printed from thegalleygourmet.net