we all love roasted brussels sprouts at the holiday table but a nice shaved brussels salad can be a refreshing change and offset the other rich dishes! 

shaved brussels sprout and cremini salad
1 lb brussels sprouts
1/2 lb creminis
1 d’anjou pear
3 oz. manchego cheese
1/2 c toasted pine nuts
zest of one lemon
2 teaspoon lemon juice (about one lemon)
1 teaspoon real maple syrup
3 teaspoon extra virgin olive oil
2 teaspoon tarragon, rough chopped salt and pepper

on mandolyn, carefully shaved brussels sprouts very thin, down to you hit the core.  place in bowl and set aside.  remove stems from mushrooms and wipe off any dirt with paper towel.  slice very thin.  add into bowl.  cut pear in half, core, then slice very thin and add into bowl. shave manchego cheese with peeler, then slighly crumble with your hands. add into bowl along with nuts. 

for vinaigrette, whisk together lemon zest and juice, maple syrup, olive oil and tarragon.  season with salt and pepper.  toss salad with vinaigrette and adjust seasoning.

*** i actually prefer to use a slightly under ripened pear in this dish, it brings a nice crunch to the salad.  i also do not peel the pear to keep the color and also that little extra texture.

***shaving cheese with your peeler is great!  it comes out nice and thin and is easy to do.  if you prefer you can grate the cheese though i like the large flat pieces that this method creates.