1/2 pound Brussels sprouts, thinly sliced
1/2 cup toasted walnuts
2 1/2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
Salt and freshly ground pepper
2 1/2 ounces ricotta salata *
Toss the Brussels sprouts, walnuts, olive oil, and lemon juice together in a large bowl and season with salt and pepper. Shave or crumble the ricotta salata over top; toss and serve.
* if you can't find ricotta salata, substitute low-fat feta or queso fresco
