Servings: 6 servings
Author: delane
-
1/2
small red onion
-
4
cups
brussels sprouts
use larger sprouts if possible
-
1
tsp
of sherry vinegar
-
Juice of 1/2 lemon
-
2
tablespoon
olive oil
-
1/2
cup
finely grated pecorino cheese
-
Salt and freshly ground black pepper to taste