Brussels Sprout Salad

• 3/4 cup vegetable oil
• 1/4 cup extra-virgin olive oil
• 1 tablespoon honey
• 2 tablespoons champagne vinegar
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon grated lemon zest
• 1 teaspoon whole-grain mustard
• 1/2 small clove garlic, minced
• Kosher salt and freshly ground pepper
• 1/2 pound Brussels sprouts, leaves only (3 1/2 cups leaves)
• 1 tablespoon dried blueberries
• 2 tablespoons dried cranberries
• 2 tablespoons smoked almonds
• 1/2 ounce manchego cheese, shaved
• Bagel chips, for serving (optional)

1. Make the dressing: Whisk the vegetable oil and olive oil in a small bowl.
2. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper.
3. Slowly whisk the oil mixture into the vinegar mixture until combined.
4. Refrigerate at least 1 hour; store in an airtight container up to 1 week.
5. Make the salad: Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and 1/4 cup dressing in a large bowl.
6. Pile the salad onto a plate.
7. Top with the manchego and season with pepper.
8. Serve with bagel chips, if desired.

vegetable oil, extravirgin olive oil, honey, champagne vinegar, lemon juice, lemon zest, wholegrain mustard, clove garlic, kosher salt, brussels, blueberries, cranberries, almonds, manchego cheese, bagel

Taken from www.foodnetwork.com/recipes/food-network-kitchens/brussels-sprout-salad-recipe.html (may not work)