Enjoy this fresh, nutritious and unexpectedly delicious salad.
250g (approx. 7 to 8)Brussels sprouts
1 pink lady apple, thin sliced
80g walnuts, toasted, halved
shaved pecorino cheese
3-4 tbls Vino Cotto
¼ cup olive oil
½ juice of freshly squeezed lemon
salt & pepper, to taste
Prepare the dressing by adding the vino cotto, olive oil and a sprinkle of salt and pepper in a jar. Shake.
Cut the ends of the sprouts. Discard outer leaves and rinse sprouts with water. Drain.
Using a mandolin, food processor or sharp knife, shred the sprouts.
Place the sprouts in a bowl and pour ½ of the dressing. Toss the salad so the dressing evenly coats the sprouts. Add lemon juice to taste.
Add the apples, walnuts and ½ of the shaved pecorino cheese to the salad and toss. Set aside for a few minutes to allow the flavors to combine.
Serve in a dish and top with remaining pecorino and dressing.