Lemony Brussels Sprout Salad

1/4 cup fresh lemon juice

3 Tbsp extra virgin olive oil

1/2 tsp salt

1/4 tsp pepper

1 lb Brussels sprouts, trimmed and very thinly sliced

1 small head romain lettuce, chopped

1/2 cup packed grated ricotta salata or pecorino cheese

2/3 cup dried cranberries or golden raisins

1/2 cup smoked almonds, chopped

In large bowl, whisk lemon juice, olive oil, salt and pepper; add sprouts and toss until well-coated.  Let stand at least 10 minutes or up to 2 hours.

When ready to serve, to bowl with sprouts, add romaine, ricotta salata, cranberries and almonds; toss to combine.