Brussels Sprouts Salad With Cranberries & Toasted Walnuts

• FOR THE DRESSING:
• 1/2 cups Olive Oil
• 4 Tablespoons Cider Vinegar
• 2 teaspoons Stone Ground Mustard
• 1 Tablespoon Honey
• 1/2 teaspoons Salt To Taste
• 1/2 teaspoons Pepper To Taste
• FOR THE SALAD:
• 1 cup Walnuts, Chopped
• 1/2 pounds Raw Brussels Sprouts
• 5 cups Your Favorite Salad Greens
• 1/2 cups Dried Cranberries, Or Cherries Or Craisins
• 1/2 cups Shredded Parmesan Cheese

1. 1. Make the salad dressing first. In a jar with a tight-fitting lid, add the olive oil, vinegar, mustard, honey, salt and pepper to taste. Put the lid on and shake vigorously. Taste for sweetness. Add a bit more honey if you prefer. When it's to your taste, place into the fridge until the salad is combined.
2. 2. Add the chopped walnuts into a small skillet and toast over medium-high heat until you start to smell the aroma. Watch carefully so they don't burn. Remove from the pan and turn out onto a plate and set aside to cool.
3. 3. Prepare your clean, raw Brussels sprouts. Remove any wilted outer leaves. With a mandolin, finely slice each sprout. Watch those fingers! A food processor also works. The goal is to get very finely sliced sprouts.
4. 4. Add the sliced sprouts to a large bowl, then add your favorite salad greens, cranberries, cheese and cooled walnuts.
5. 5. Shake the dressing again and add a few tablespoons to the salad mix, tossing as you go. I try to leave salads slightly under-dressed. This allows your greens to stay upright and elevated. Just before serving though, I drizzle another tablespoon or so of dressing on the top layer which adds shine.
6. 6. Serve on a salad plate or in a bowl (chilled is best if you can) and enjoy!

dressing, olive oil, vinegar, ground mustard, honey, salt, pepper, salad, walnuts, brussels sprouts, cranberries, parmesan cheese

Taken from tastykitchen.com/recipes/salads/brussels-sprouts-salad-with-cranberries-toasted-walnuts/ (may not work)