Brussels sprout salad with mustard vinaigrette Recipe - Los Angeles Times

Ingredients

• 2 tablespoons honey
• 1 1/2 tablespoons Champagne vinegar, more as desired
• 1 tablespoon fresh lemon juice with pulp
• 1 1/2 teaspoons lemon zest
• 1 1/2 teaspoons whole grain mustard, more as desired
• 1 1/2 teaspoons minced garlic
• 3/4 cup light olive oil
• Sea salt
• Freshly ground black pepper
• 1 pound Brussels sprouts
• 1 tablespoon dried cranberries
• 1 tablespoon dried blueberries
• 2 tablespoons toasted whole almonds, preferably California or Spanish Marcona
• 3 tablespoons mustard vinaigrette
• 1 ounce Manchego cheese, shaved using a peeler