Ingredients

• ½ cup pine nuts

• 1 lemon, zested and juiced

• 1 small shallot, minced

• ½ cup olive oil

• 2 teaspoons honey mustard

• Pinch of salt

• Black pepper, to taste

• ½ cup shaved parmesan cheese

• 1 pound Brussels sprouts

• 1 crisp apple

Steps

1. Spread ½ cup pine nuts onto a small tray

2. Toast the pine nuts in the oven at 350 degrees Fahrenheit for 5 minutes

3. Remove the pine nuts from the oven when they are golden brown

4. Whisk and combine ½ cup olive oil, ¼ cup freshly squeezed lemon juice, 2 teaspoons honey mustard, the minced shallot, a dash of salt, some black pepper to taste, and all of the grated lemon zest

5. Chop the ends off 1 pound of brussels sprouts, cut each sprout in half lengthwise, and then thinly slice each brussels sprout half into small shredded pieces

   1. You will have just about 1 pound of shredded brussels sprouts

6. To a large bowl, add all the Brussels sprouts and toasted pine nuts

7. On the side, chop 1 crisp apple into small bite sized pieces, leaving the skin on but removing the inner core and seeds

8. Add the chopped apple to the salad bowl

9. Pour the prepared lemon shallot dressing all over the top of the salad and thoroughly toss to combine

10. Finish by adding the shaved parmesan cheese pieces and gently mix once more until distributed

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