Shaved Brussels Sprout Salad with Pecorino and Hazelnuts

Lemon Dressing:

• 1/2       cup olive oil
• 1/4       cup fresh lemon juice
• 1/2       teaspoon salt
• 1/4       teaspoon freshly ground black pepper

Salad:

• 1/2       cup hazelnuts, lightly crushed
• olive oil, to taste
• rosemary, to taste
• salt, to taste
• pepper, to taste
• 4          cups shaved Brussels sprouts
• 1/2       cup dried figs, chopped
• 1/3       cup finely sliced red onion
• 4          tablespoons Lemon Dressing
• 1          grapefruit, segmented
• 1/3       cup shredded pecorino cheese

1. Heat oven to 375° F.
2. To make Lemon Dressing: mix olive oil, lemon juice, salt and pepper.
3. On lined baking sheet, toss hazelnuts with olive oil, rosemary, salt and pepper, to taste.
4. Roast 10-15 minutes, or until lightly brown; let cool.
5. In large mixing bowl, toss roasted hazelnuts, Brussels sprouts, figs, red onion and dressing until combined.
6. Plate about 1/4 of mixed salad, top with a few grapefruit segments and sprinkle with
7. cheese.