Brussels Sprout and Beet Salad with a Creamy Mustard Sauce

Ingredients

• 1 quart brussels sprouts, sliced thin
• 2 medium sized beets, chopped
• 1 small avocado, diced
• 1/4 cup raw walnuts, chopped
• 1/4 cup crumbled blue cheese, goat cheese, or feta
• 1/4 cup thinly sliced red onion
• 1 T olive oil
• water for blanching
• about 1/4 cup extra virgin olive oil
• 1/4 cup white balsamic vinegar
• 1 T dijon mustard
• 1 tsp mayonaise
• 1/2 lemon, juiced
• 1 clove garlic, minced
• sea salt and freshly cracked pepper to taste