Ingredients

Dressing:

• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly lemon juice (from 1 large lemon)
• Kosher salt and freshly ground black pepper

Salad:

• 1 1/2 pounds Brussels sprouts
• 2 cups baby arugula
• 1 head Belgian endive, cut into 1/2-inch pieces
• 1/3 cup sliced almonds, toasted* see Cook's Note
• 1/3 cup grated Pecorino Romano

Directions

Cook's Note:

*To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.

The unused core of the Brussels sprouts can be used in soups and stir-fries.