Kosher salt and freshly cracked black pepperto taste
Make the Honey Lemon Vinaigrette: Add the ingredients of the honey lemon vinaigrette to a small jar with a lid and shake vigorously to emulsify; set aside.
If you don't have a jar (get one!), simply whisk all of the ingredients, EXCEPT the olive oil in a small bowl. Slowly drizzle the oil into the bowl with the lemon mixture until well incorporated and the dressing turns a nice light yellow color.
Thinly slice the brussels sprouts using a very sharp knife, mandoline or food processor fitted with the slicer attachment and place the sliced brussels sprouts in a large bowl. Add the diced apple, Parmesan cheese, and chopped pecans.
Drizzle with the dressing, toss with tongs to coat. Let the salad stand at least 5 minutes before serving to allow the brussels sprouts to wilt some and the flavors to blend together.
I highly recommend that you use a very crisp variety of apple, such as Honeycrisp, Granny Smith, Fuji. I had a variety called "Wine Sap", that I used and it worked very well. To make ahead of time, drizzle only about half of the dressing and toss.MAKE AHEAD: Refrigerate overnight. Allow the salad and dressing to come up to room temperature. Drizzle the remaining dressing over the salad, toss and serve.Recipe adapted from Southern Living Magazine
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