Brussels sprouts salad with dates, cheese, and almonds

Ingredients:

• 0.5 cup lemon juice
• 2 tbsp. l. chopped shallots
• 1 tbsp Dijon mustard
• 1 tbsp. honey
• 0.5 cups extra-virgin olive oil
• Coarse salt and freshly ground black pepper
• 450 g shredded Brussels sprouts
• 1/4 cup chopped dates
• 1/4 cup Manchego cheese, diced
• 1/4 cup chopped almonds

Preparation:

1. Refueling: In a small bowl, combine the lemon juice and shallots. Let sit for 5 minutes to soften the shallots. Stir in the mustard and honey until smooth. Gradually whisk in the olive oil until emulsified. Season with salt and pepper to taste.
2. Add the Brussels sprouts, dates, Manchego cheese and almonds and toss to coat with the dressing and serve. The salad can be dressed 15-20 minutes before serving if you prefer more tender cabbage..