Brussels Sprout Salad With Pecorino And Tangerines

• 2 pounds brussels sprouts, trimmed
• 1/2 cup thinly sliced red onion
• 4 tangerines, peeled and segmented
• 1/2 cup extra-virgin olive oil
• 1/3 cup lemon juice
• 1/4 cup plus 2 tbsp. grated pecorino cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper

1. AT HOME (UP TO 1 DAY AHEAD)
2. Slice brussels sprouts very thinly. Pack sprouts, red onion, and tangerine segments in separate resealable plastic bags. Chill.
3. Put oil, lemon juice, 1/4 cup cheese, the salt, and pepper in a jar with a tight-fitting lid. Chill.
4. AT THE PARTY
5. Put sprouts, onion, and tangerines in a large salad bowl. Shake dressing well and pour over salad; toss very well. Sprinkle with remaining 2 tbsp. cheese.

brussels sprouts, red onion, tangerines, extravirgin olive oil, lemon juice, pecorino cheese, kosher salt, pepper

Taken from www.myrecipes.com/recipe/brussels-sprout-salad-0 (may not work)