Brussels Sprouts Salad

2 Tbl lemon juice

1 tablespoon Dijon mustard

1 small Shallot, finely minced

1 clover garlic, finely minced

Salt and pepper

4 Tbl extra virgin olive oil 

1 1/2 lbs brussels sprouts, stemmed and sliced very thin

1/2 cup coarse grated Parmigiano reggiano cheese

1 package candied walnuts with dried cranberries 

Whisk lemon juice, Dijon mustard, shallot, garlic, 1/2 teaspoon salt and pepper, and olive oil in a large salad bowl. Toss the brussels sprouts, cheese, walnuts and cranberries in the dressing. Let it sit 30 minutes before serving.