INGREDIENTS
1 cup
sliced almonds
1 lb
brussels sprouts, halved and thinly sliced
1 cup
shredded carrots
2 cups
cherry tomatoes, I used red and yellow, halved
1 cup
freshly grated Parmesan cheese
2
large lemons (1/4 cup lemon juice, ½ teaspoon lemon zest)
1/2 cup
olive oil
1 tbsp
Dijon mustard
2 tbsp
finely chopped shallots
1 tsp
minced garlic
Salt and pepper