¼ cup extra-virgin olive oil, plus extra for drizzling
¼ cup fresh lemon juice
½ cup pine nuts, toasted
1/3 cup dried cranberries
1/3 cup grated pecorino cheese, optional
1/3 cup chopped chives, optional
Sea salt and freshly ground black pepper
3 spring onions
Directions
Thinly slice the Brussels sprouts using a mandoline if you have one or slice brussels thinly with a knife. Place them into a medium bowl and toss with the chopped Fusion lettuce, olive oil, lemon juice, pine nuts, spring onions, 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.
***I used the Lemon Extra Virgin Olive Oil by The Groves on 41. We sell that delicious Olive Oil! Just reply to your Saturday morning email and request a bottle. They are only $20.00 each for 8.5 oz.
