Ingredients
For the Dressing:
3/4 cup vegetable oil
1/4 cup extra-virgin olive oil
1 tablespoon honey
2 tablespoons champagne vinegar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon grated lemon zest
1 teaspoon whole-grain mustard
1/2 small clove garlic, minced
Kosher salt and freshly ground pepper
For the Salad:
1/2 pound Brussels sprouts, leaves only (3 1/2 cups leaves)
1 tablespoon dried blueberries
2 tablespoons dried cranberries
2 tablespoons sliced almonds
5 strips of bacon; crumbled
1/2 ounce manchego cheese, shaved (Or Romano cheese if they do not have Manchego at the store, it can be hard to find!)
Directions
The Dressing:
1. Whisk the vegetable oil, olive oil, honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper in a medium bowl. Store in a small/medium jar with an air-tight lid and refrigerate for at least one hour before serving. (Dressing is good for up to 1 week.)
The Salad:
Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds, bacon and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper.
...Enjoy!!
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