1 pound brussels sprouts, halved and thinly sliced
1 cup shredded carrots
2 cups cherry tomatoes, I used red and yellow, halved
1 cup freshly grated Parmesan cheese
2 large lemons (1/4 cup lemon juice, 1/2 teaspoon lemon zest)
1/2 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots
1 teaspoon minced garlic
Salt and pepper
In a skillet, toast the almonds by placing them in a dry skillet over medium heat and stirring until lightly fragrant watching them carefully to not burn them. Remove the stems from the brussels and then halve and thinly slice them. Fluff the sprouts and place in a large bowl. Add in the carrots and halved cherry tomatoes. Make the dressing by combining the lemon juice, lemon zest, olive oil, Dijon mustard, shallots, garlic, about 1/2 teaspoon salt, and 1/4 teaspoon pepper (or to taste) in a mason jar. Shake to combine. Pour over the salad. Add the parmesan cheese and toss to combine. Let the salad sit at room temperature for at least 30 minutes (or up to an hour in the fridge) to allow the flavors to mesh and the brussels to soften. Taste and adjust seasoning if necessary. Serve at room temperature, adding the almonds right before serving. Best enjoyed the same day.