Brussels Sprouts Salad With Burrata

• 1 small red onion, cut into 1/2 inch rounds
• 4 TBSP extra virgin olive oil
• Salt and Pepper
• 2 TBSP balsamic vinegar
• 1 lb brussels sprouts
• 1/2 cup shaved parmesan
• 2 TBSP lemon juice
• 1 tsp honey
• 1 TBSP minced shallot
• 2 balls burrata, room temperature

1. Toss onion with with 1/2 tbsp oil and pinch of salt. Set medium saute pan over medium heat and swirl in another 1/2 tbsp oil. Once hot, add onions and cooked until lightly charred and soft, about 4 minutes per side. Transfer to small bowl, toss with vinegar and let sit at least 10 minutes. Drain and chop onions.
2. Meanwhile prepare brussels sprouts. Remove outer leaves, trim nubs and halve sprouts. Using a mandolin or sharp knife, slice thinly. Transfer to bowl and add onions and parmesan. Mix evenly.
3. In small bowl, whisk together 3 tbsp oil, lemon juice, honey and shallot. Season with salt and pepper. Toss slaw with vinegrette. Let sit 10 minutes.
4. Cut burrata in half and season with salt, pepper and oil. Spoon salad over top or alongside cheese.

red onion, extra virgin olive oil, salt, balsamic vinegar, brussels sprouts, parmesan, lemon juice, honey, shallot, balls burrata

Taken from www.epicurious.com/recipes/member/views/brussels-sprouts-salad-with-burrata-50168378 (may not work)