Brussels Sprouts Salad

•  Brussels sprouts, shredded
• 1/2 cup Parmigiano-Reggiano, finely grated  ( i use Parmesan )
  
• 1 cup toasted walnuts, in pieces ( i use almond..hehhe )
• 9 tablespoons extra virgin olive oil
• 3 tablespoons apple cinder vinegar
• 2 teaspoons Dijon mustard
• salt & pepper

Shred the Brussels sprouts in a food processor, mandolin or chop with a knife!  Toss the sprouts in a bowl, top with toasted walnuts & grated cheese.  In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up! Pour the dressing over the salad and stir thoroughly!  Best served immediately, although I ate leftovers the next day and it still held up well

(recipe adapted slightly from Shauna at Gluten Free Girl)