Kosher salt and freshly cracked black pepper to taste
2cupsred grapes, washed and halved
½cupmarcona almonds
½cupshaved Pecorino or Parmesan cheese
Instructions
Using a mandolin or a very sharp knife, carefully thinly slice the Brussels sprouts. Place in a large bowl and toss to combine.
In a small bowl, whisk together the lemon juice, red wine vinegar, olive oil, shallot, garlic and season with salt and pepper.
Pour the dressing over the Brussels sprouts and toss to coat well. Sprinkle the grapes, Marcona almonds and pecorino cheese over the salad and toss to combine.
Notes
Not confident in your knife skills? There are often pre-shredded Brussels available in the produce section.