1 pound Brussels sprouts
? cup slivered almonds, toasted (hickory smoked almonds would be great if you can find them)
? cup tart dried cherries or cranberries, chopped
? cup finely shredded Parmesan cheese
Honey mustard dressing:
¼ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 garlic clove, pressed or minced
¼ teaspoon sea salt
1. Shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don't have a food processor, slice them as thinly as possible using a sharp chef's knife, then give them a few extra chops for good measure
2. If you are using raw almonds, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.
3. Whisk together the olive oil, vinegar, honey, mustard and garlic until emulsified. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing.