Ingredients

For the Salad

• 1 lb Brussels sprouts, finely shaved or thinly sliced

• 4 oz pancetta, diced and cooked until crispy

• ½ cup Pecorino Romano, freshly grated

• ⅓ cup chopped almonds, toasted if desired

• Freshly cracked black pepper, to taste

For the Shallot Vinaigrette

• 1 small shallot, finely minced

• 3 tablespoons olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon red wine vinegar (or white wine vinegar)

• 1 teaspoon honey

• Salt & pepper, to taste

Directions

1. Prepare the Brussels sprouts:
   Trim the ends, remove any tough outer leaves, and finely shave the sprouts using a mandoline, food processor, or sharp knife. Add to a large mixing bowl.

2. Cook the pancetta:
   In a skillet over medium heat, cook the diced pancetta until crisp and golden. Transfer to a paper towel–lined plate to drain excess oil.

3. Make the vinaigrette:
   In a small bowl or jar, whisk together minced shallot, olive oil, Dijon mustard, vinegar, honey, salt, and pepper until emulsified. Adjust to taste — more honey for sweetness or vinegar for brightness.

4. Assemble the salad:
   Add the shaved Brussels sprouts, crispy pancetta, grated Pecorino Romano, and chopped almonds to the bowl. Drizzle with the vinaigrette and toss well to coat evenly.

5. Serve:
   Finish with a little extra Pecorino and black pepper. Serve immediately or refrigerate for 15–30 minutes to let the flavors meld.