Shaved Brussels Sprouts Salad Redux

1. 1

   Place the pine nuts into a small skillet and toast over medium heat. Shake the skillet frequently -- pine nuts are rich in oils and can burn easily. When the pine nuts are golden and fragrant take the pan off the heat and transfer the pine nuts to a plate to cool.

2. 2

   In a small bowl, whisk together the lemon juice, salt and pepper. Whisk in the olive oil until the dressing is emulsified.

3. 3

   In a large bowl, combine the Brussels sprouts, currants and pine nuts. Add the dressing and toss gently. Fold in the cheese and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.