INGREDIENTS:

• 2 lb. Brussels sprouts

• 1/2 c. olive oil

• 1/4 c. lemon juice

• 2 tbsp. Dijon mustard

• 1 tbsp. honey

• 2 tsp. kosher salt, divided 

• 1 tsp. ground black pepper, divided

• 1 c. dried, sweetened cranberries

• 1 c. grated sharp white cheddar cheese

• 1/2 c. toasted, sliced almonds

• 1/4 c. chopped parsley leaves

DIRECTIONS:

1. Trim the stem end of each Brussels sprout. (Save the bright green leaves that fall off and transfer them to a large mixing bowl.) 

2. Place the Brussels sprouts cut side down on a cutting board and slice very thin (about 1/8-inch thick.) Transfer to the mixing bowl with the leaves. 

3. Combine the olive oil, lemon juice, Dijon mustard, honey, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a mason jar with a tight-fitting lid. Seal and shake well to combine. Pour over the Brussels sprouts. Season with the remaining 1 teaspoon of salt and 1/2 teaspoon pepper and mix well to combine. Let rest for 15 minutes.

4. Add the cranberries, cheddar cheese, almonds, and parsley. Toss and serve immediately, or store, covered, in the refrigerator for up to 4 hours.

Source: thepioneerwoman.com