1. Prepare Brussels Sprouts:

• Slice (shave) 1 lb of Brussels sprouts thinly.
• Divide them in half; leave half raw and roast the other half.
• For the other half, preheat your oven to 400°F (200°C).
• Place the sliced Brussels sprouts on a sheet pan.
• Drizzle with 2 teaspoons of olive oil, season with a pinch of salt and pepper, and mix to coat.
• Roast for 15-18 minutes or until some turn golden brown around the edges.

3. Make Dressing:

• In a jar, combine thinly sliced shallot, lemon juice, 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
• Shake the jar well to mix the dressing.

4. Toast Hazelnuts:

• Place the nuts in a small baggie and use a mallet or the back of a skillet to crush them. Alternatively, chop them with a knife.
• In a dry skillet over medium heat, toast 1/2 cup of chopped hazelnuts for 3-4 minutes until fragrant. Be careful not to burn them. They should stay a light golden color. Hazelnuts burn quickly—don’t walk away from them.

5. Combine Salad:

• In a mixing bowl, toss together the raw and roasted Brussels sprouts.
• Pour the prepared dressing over the Brussels sprouts and mix until coated.
• Add most of the toasted hazelnuts to the salad, reserving some for garnish.
• Toss the salad again to incorporate the hazelnuts. Taste and adjust the olive oil, lemon, salt and pepper if needed.
• Garnish the top the salad with the remaining hazelnuts to make it look pretty and enjoy!