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.