With Pistachios & Pecorino


½ cup olive oil
3 tablespoons balsamic vinegar
½ teaspoon honey
1 teaspoon Dijon mustard
1 lemon, zested and juiced
Salt and pepper to taste

2 cups shaved Brussels sprouts
½ cup chopped pistachios
¼ cup freshly grated pecorino cheese


•Combine all vinaigrette ingredients in a mason jar and shake vigorously to combine, or whisk everything together in a bowl.
•To shave Brussels sprouts, cut the stems off and cut in half, discarding any tough outer leaves. Then, use a sharp knife and thinly slice the Brussels sprouts into thin shavings.
•Add a quarter-cup of vinaigrette,most of the pistachios (saving some for garnish) and most of the shaved cheese (saving some for garnish). Toss everything together and let salad sit for a few minutes so dressing can absorb. Taste for seasoning and add more vinaigrette as needed.
•Garnish salad with more pecorino cheese and pistachios.

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