Roasted and Raw Brussel Sprouts Salad

Ingredients:

• 1pound or 2 (9-ounce) containers brussels sprouts
• 2tablespoons fresh lemon juice
• ¾teaspoon kosher salt
• 1small shallot, halved
• 2tablespoons sherry vinegar
• 1tablespoon Dijon mustard
• 1teaspoon honey or maple syrup
• Black pepper
• 5tablespoons extra-virgin olive oil
• 1½ounces Pecorino Sardo, or other sharp sheep’s milk cheese, shaved with a vegetable peeler (about 1 scant cup)
• ⅓cup whole raw almonds, roughly chopped

Instructions:

1. Trim the sprouts, cutting a good ¼-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.
2. Toss the shredded sprouts with the lemon juice and ¼ teaspoon salt, and massage with your hands to tenderize them. Set aside.
3. Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, ¼ teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)
4. Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and ¼ teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.
5. Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.