# What You'll Need:
→ Vegetables
01 - 1.1 lb Brussels sprouts, trimmed and finely shredded
02 - 2 small shallots, thinly sliced
→ Nuts & Cheese
03 - 0.42 cup sliced almonds, toasted
04 - 0.44 cup Parmesan cheese, shaved or finely grated
→ Dressing
05 - 1 large lemon, zested and juiced
06 - 3 tbsp extra-virgin olive oil
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - 1 small garlic clove, finely minced
10 - Salt and freshly ground black pepper, to taste
# Method:
01 - In a large mixing bowl, combine the shredded Brussels sprouts and thinly sliced shallots.
02 - Whisk together lemon zest, lemon juice, extra-virgin olive oil, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until emulsified.
03 - Pour the dressing over the Brussels sprouts mixture and toss thoroughly to coat evenly.
04 - Fold in the toasted sliced almonds and most of the Parmesan cheese, reserving some for garnish. Toss gently to combine.
05 - Transfer the salad to a serving platter. Sprinkle with remaining Parmesan and additional almonds if desired.
06 - Serve immediately to maintain crunchiness, or allow to rest 10 to 15 minutes for flavors to meld.
