Brussels Sprouts Crunch Salad with Lemon Vinaigrette Dressing

Wash the Brussels sprouts thoroughly and remove any discolored or damaged outer leaves. Trim the stems if necessary. Pat dry. Slice the Brussels sprouts in half lengthwise, this helps ensure even shredding. Place the Brussels sprouts halves into the food processor. Depending on the size of your food processor, you may need to do this in batches. Pulse the food processor a few times or until the Brussels sprouts are shredded to your desired consistency. Transfer the shredded Brussels sprouts to a bowl and add green onion, fresh basil, Pecorino cheese, toasted walnuts, salt, and pepper. For the lemon vinaigrette, whisk together 1/4 cup fresh lemon juice, 1/3 cup + 1 tbsp extra-virgin olive oil, 1 1/2 tbsp Dijon mustard, 1 tsp honey or maple syrup, and 2 cloves pressed garlic. Season with salt and pepper to taste. Drizzle the vinaigrette over the salad mixture and massage until everything is well combined. Add more olive oil if needed. Top with extra walnuts and serve! Enjoy.