Brussels Sprout Salad with Apple, Walnuts, and Parmesan-Pecorino Crisps

INGREDIENTS

1/3 cup

lemon juice

1 1/2 tsp

Dijon mustard

1/2 tsp

honey

1/3 cup

walnut oil (or extra virgin olive oil)

kosher salt

freshly ground black pepper

1 oz

parmigiano-reggiano cheese, finely box-grated

1 oz

pecorino cheese, finely box-grated

cracked black pepper

and 3/4 lb Brussels sprouts

large Honeycrisp apple, cored and cut into 1/2-inch chunks (heaping cup or so)

3/4 cup

toasted walnuts, roughly chopped