Shaved Brussels Sprout Salad with Dijon Vinaigrette and Pecans - Georgia Pecans

Ingredients

• 1 quart Brussels sprouts shaved thinly by hand or on small mandolin
• 1 cup roasted pecan halves, slightly broken up
• 1 cup shaved pecorino Romano cheese (or parmesan)
• 1/2 cup pulled flat-leaf parsley, lightly chopped
• 1/4 cup Dijon Vinaigrette (recipe follows)
• 1 teaspoon Dijon mustard
• 3 tablespoons extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon sherry vinegar
• 1 tablespoon finely chopped flat-leaf parsley
• Salt and pepper to taste