INGREDIENTS

• 1pound or 2 (9-ounce) containers brussels sprouts
• 2tablespoons fresh lemon juice
• ¾teaspoon kosher salt
• 1small shallot, halved
• 2tablespoons sherry vinegar
• 1tablespoon Dijon mustard
• 1teaspoon honey or maple syrup
• Black pepper
• 5tablespoons extra-virgin olive oil
• 1½ounces Pecorino Sardo, or other sharp sheep’s milk cheese, shaved with a vegetable peeler (about 1 scant cup)
• ⅓cup whole raw almonds, roughly chopped

PREPARATION

• Step 1: Trim the sprouts, cutting a good ¼-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.

• Step 2 Toss the shredded sprouts with the lemon juice and ¼ teaspoon salt, and massage with your hands to tenderize them. Set aside.

• Step 3 Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, ¼ teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)

• Step 4 Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and ¼ teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.

• Step 5 Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.