For the Salad:
Brussels Sprouts, leaves separated and blanched
Dried Cranberries or blueberries
Toasted almonds
Shaved Manchego cheese, optional
For the vinaigrette:
2 Tbsp. honey 1 1/2 Tbsp. Champagne vinegar, more as desired 1 Tbsp. fresh lemon juice with pulp 1 1/2 tsp. lemon zest 1 1/2 tsp. whole grain mustard, more as desired 1 1/2 tsp. minced garlic 3/4 cup light olive oil Sea salt
Freshly ground black pepper
1. In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper, and brighten the dressing as desired with a little extra vinegar and mustard. Chill well before using. This makes a generous cup of dressing, more than is needed for this recipe, and will keep for 1 week, covered and refrigerated.
2. Lightly coat the leaves with dressing. Toss with dried fruit and almonds. Top with Manchego cheese for added richness.
Recipe adapted from La Grande Orange Cafe