1/3cupextra-virgin olive oil, plus extra for drizzling
1tbspfresh lemon juice
1tspfresh lemon juice
2tbspapple cider vinegar
1/2cuppine nuts, toasted
1/3cupfeta cheese (optional)
sea salt & freshly ground pepper
Shred Brussels sprouts using a mandolin. To shred Brussels sprouts in a food processor, use the slicing attachment and pulse the Brussels sprouts until they are shredded. You may also purchase already shaved from your local grocer.
Place them into a medium bowl and toss with 1 tsp lemon juice, pine nuts, cranberries, and pinches of salt and pepper.
To prepare the marinade, combine olive oil, remaining lemon juice, vinegar, honey, mustard, and garlic powder in a small mixing bowl.
Pour the marinade over the Brussels and top with cheese.
Let the salad sit at room temperature for at least 15 minutes, then taste and adjust the seasonings.
Finish with an additional drizzle of olive oil if you like.