1/4cupextra-virgin olive oilplus more for drizzling
1/4cupfresh lemon juice
1/2cuppine nutstoasted
1/3cupdried cranberries
1/3cupgrated pecorino cheeseoptional
1/3cupchopped chives
Sea salt and freshly ground black pepper
Instructions
Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper.
Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.