2lbs brussels sprouts - shaved using a mandolin. 

1 cup pecorino or parmesan shredded

1 cup roasted pumpkin seeds

1/4 cup olive oil

3 tbsp red wine vinegar

2 tbsp lemon juice

1/2 tsp or more sea salt 

Toss everything in a large salad bowl. Refrigerate for at least one hour before serving.  This allows the sprouts to "cook" in the flavors and soften.   


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