6cupsBrussels sprouts,shredded (see note above for how to shred)
2largeapples,cored and grated or very thinly sliced
2teaspoonlemon juice,freshly squeezed
3green onions,sliced thinly
¾cupdried cranberries,unsweetened or sweetened
¾cup pecans,toasted and chopped
¾cupgrated Pecorino or Parmesan, or other hard sharp cheese, coarsely grated
Maple Balsamic Vinaigrette
1 smallshallot,finely diced
1tablespoonbalsamic vinegar
2tablespoonpure maple syrup
1teaspoon Dijon mustard
¼cupolive oilextra virgin
sea salt and peppe,r to taste
Instructions
Heat oven to 400°F. Lay the pecans on a baking sheet and toast in oven for 6 - 8 minutes or until fragrant and lightly browned. Remove from oven and let cool before chopping.
Trim the sprouts to remove any bits of rough stem or discoloured leaves.
Shred the Brussels sprouts, using a mandoline (be careful!) or the slicing disc on a food processor, grate coarsely, or use a sharp knife to slice.
Thinly slice or grate apple into a small bowl and toss with the lemon juice to prevent browning.
Grate the cheese and combine all salad ingredients, arranging the apple slice in clusters if you wish.
Whisk the vinaigrette ingredients together and toss the salad.