2 cups fresh Brussel sprouts
1 teaspoon dijon mustard
1 Tablespoon olive oil
1/2 teaspoon black pepper
1/4 cup shredded Parmesan cheese
1/4 cup walnuts
1. In a food processor, shred Brussel sprouts and place in large bowl.
2. Zest and juice the lemon into a smaller bowl. Add olive oil and dijon and stir to combine.
3. Toss together shredded sprouts, lemon dressing and pepper.
4. Top with walnuts and Parm to serve.