Brussels Sprout Salad

Ingredients

• 2 tablespoons almonds smoked
• 0.5 pound brussels sprouts ()
• 2 tablespoons champagne vinegar 
• 1 tablespoon blueberries dried
• 2 tablespoons cranberries dried
• 0.5 small clove garlic minced
• 1 tablespoon honey 
• 1 serving kosher salt and pepper freshly ground
• 1.5 teaspoons juice of lemon fresh
• 0.3 teaspoon lemon zest grated
• 0.5 ounce manchego cheese shaved
• 0.3 cup olive oil extra-virgin
• 0.8 cup vegetable oil 
• 1 teaspoon whole-grain mustard 

Equipment

• bowl
• whisk

Directions

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