Ingredients:
- 1 lb raw brussels sprouts, shredded
- 1 granny smith apple, sliced into matchsticks
- 1/4 cup* roasted pecans, coarsely chopped (https://lemonhead.ink/slow-roasted-nuts)
- 2 tablespoons* of a sharp, hard cheese such as cheddar or parmesan, cut into tiny little cubes
- 1 shallot, thinly sliced
- 1 batch of honey mustard vinaigrette (https://lemonhead.ink/honey-mustard-vinaigrette)
* I never actually measure these amounts out, and suggest simply adding however much of these ingredients as you like.
Toss the shredded sprouts with a pinch of salt. Then mix in the apple, pecans, and cheese. Salad can be made ahead and stored like this well in advance.
30-90 minutes before serving, toss the salad with around 2/3 of the dressing and all the shallots. Mix thoroughly until everything is well-combined. Continue to incrementally add dressing and toss until the salad is dressed to your liking. Taste and add salt and pepper as needed. Allow the salad to sit like this in the fridge for 30-90 minutes or so, so that the flavors ripen and the sprouts soften.