*If at all possible, look for goat cheese flavored with honey for this salad. If you can’t find it at your local supermarket, use regular, unsweetened goat cheese and then drizzle honey over the top of the salad.
- ¼ cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon granulated sugar
- Pinch of salt
- 4–5 grinds of freshly cracked black pepper
- 1 cup walnuts
- 1 pound Brussels sprouts
- 1 cup dried cranberries
- ½ cup thinly sliced red onion
- 2 ounces goat cheese with honey (or plain goat cheese), crumbled
- Honey, optional (*see note below)
- In a small bowl, add vinaigrette ingredients and whisk to blend. Set aside.
- In a dry skillet, lightly toast the walnuts over low heat until golden brown. Remove from heat and set aside to allow the walnuts to cool completely.
- While the nuts cool, rinse and drain the Brussels sprouts, leaving the stem end untrimmed but removing any bruised leaves. Dry wet Brussels sprouts by patting with a paper towel.
- Using a mandoline (this one works well on the thinnest setting) or very sharp knife, hold onto the stem end of each sprout and carefully shave the Brussels sprouts into very thin slices, discarding the tough stem ends. (One pound of whole sprouts should yield about 5-6 cups shaved.) Place sprouts into a large mixing bowl.
- Coarsely chop cooled walnuts and add to mixing bowl with sprouts along with dried cranberries and red onion to the bowl. Toss gently to combine.
- When ready to serve, whisk the vinaigrette ingredients once more, then pour over the Brussels sprouts mixture, tossing gently again to evenly coat the salad.
- Place dressed salad onto a serving platter, then sprinkle with goat cheese. (*See note above if using plain goat cheese and optional honey.)