Brussels Sprout Salad

 adapted from Food Network Kitchen recipe http://www.foodnetwork.com/recipes/food-network-kitchens/brussels-sprout-salad-recipe.html

Ingredients
For the Dressing:
1/2 cup extra-virgin olive oil
1 tablespoon honey
2 tablespoons champagne vinegar (or white wine vinegar)
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon grated lemon zest
1 teaspoon Dijon 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 smoked almonds
1/2 ounce manchego cheese, shaved

Directions

Make the dressing: Whisk the 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.

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.

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. Serve with bagel chips, if desired or eat plain!

Extra yumminess-sprinkle with crunchy crumbled bacon