½ cup shelled walnut halves
2 pints very fresh whole brussels sprouts
Juice of 1 lemon
¼ cup extra-virgin olive oil
Sea salt and freshly cracked black pepper to tasted

1.  Spread the walnuts on a baking sheet and toast in a preheated 350 degree oven for 8-10 minutes, remove, let cool and lightly crush using a rolling pin or wine bottle.

2.  Wash the Brussels sprouts and trim off the hard stem portion. Using a very sharp knife or mandolin or a Japanese vegetable mandolin, shave the sprouts into a large bowl.

3.  Add the lemon juice, olive oil and walnuts to the sprouts and toss well. Season with a small pinch of sea salt, freshly cracked pepper and 2 tablespoons of the pecorino cheese.

4.  Toss the salad well, sprinkle the remaining cheese over the salad, serve at room temperature.

serves 4