2cupscherry tomatoes,I used red and yellow, halved
1cupfreshly grated Parmesan cheese
2largelemons(1/4 cup lemon juice, 1/2 teaspoon lemon zest)
1/2cupolive oil
1tablespoonDijon mustard
2tablespoonsfinely chopped shallots
1teaspoonminced garlic
Salt and pepper
Instructions
In a skillet, toast the almonds by placing them in a dry skillet over medium heat and stirring until lightly fragrant watching them carefully to not burn them.
Remove the stems from the brussels and then halve and thinly slice them. Fluff the sprouts and place in a large bowl. Add in the carrots and halved cherry tomatoes.
Make the dressing by combining the lemon juice, lemon zest, olive oil, Dijon mustard, shallots, garlic, about 1/2 teaspoon salt, and 1/4 teaspoon pepper (or to taste) in a mason jar. Shake to combine. Pour over the salad.
Add the parmesan cheese and toss to combine. Let the salad sit at room temperature for at least 30 minutes (or up to an hour in the fridge) to allow the flavors to mesh and the brussels to soften.
Taste and adjust seasoning if necessary. Serve at room temperature, adding the almonds right before serving. Best enjoyed the same day.