3 tablespoons champagne balsamic vinegar
2 tablespoons honey we like Cloister Arbol Pepper Honey
1/4 cup olive oil
salt and freshly ground black pepper, to taste
2 Granny Smith apples or other tart, green apple.
2 lbs.Brussels sprouts
3 ounces Pecorino Romano cheese in thin strips (use a vegetable peeler)
To prepare dressing, whisk together champagne balsamic vinegar and honey.
Drizzle in olive oil and whisk until combined.
Season to taste with salt and pepper.
Core apple and cut into matchsticks or shred with food processor. Place in a small bowl and toss with 1 tablespoon of dressing or lemon juice to prevent the apples from browning.
Trim ends of Brussels sprouts and remove any outer damaged leaves and discard. Using a mandolin slicer or food process, slice sprouts as thinly as possible. Place shaved sprouts in a large bowl. Toss with apples and remaining dressing. Set aside and let sit for at least 15 minutes or more (30 minutes is best).
Divide salad among serving dishes, and top with plenty of the Pecorino strips