Brussels Sprout Salad

Brusseles Sprout Salad with Cranberries, Pecans, and Goat Cheese  

Serves 10 

1 large stalk Brussels sprouts 

1 cup dried cranberries 

1 cup sweetened pecans (I love Trader Joe's) 

4 oz. goat cheese, crumbled 

1/2 cup extra virgin olive oil 

1/4 cup apple cider vinegar 

2 teaspoons maple syrup 

1 teaspoon dijon mustard 

Remove Brussels sprouts from the stalk and trim off the tough bottom and any damaged leaves. Thinly slice the Brussels sprouts. I pulled some leaves off and left them whole because I thought it looked pretty. Place sliced/chopped Brussels sprouts in a bowl or platter and sprinkle with cranberries, pecans, and goat cheese. In a small bowl, whisk together the olive oil, vinegar, syrup, and mustard. Season to taste with salt and pepper. Pour dressing over the salad and toss to coat. Cover and refrigerate until ready to serve.