Preheat the oven to 350 degrees F (180 degrees C).
Walnuts (1 cup)
on a sheet pan and bake for 10 minutes, until toasted. Set the nuts aside to cool completely, then roughly chop.
In a glass measuring cup or small bowl, whisk together the Juice from the
Apple Cider Vinegar (1 Tbsp)
Honey (1 tsp)
Kosher Salt (3/4 tsp)
Freshly Ground Black Pepper (1/2 tsp)
. Slowly whisk in the
Extra-Virgin Olive Oil (1/3 cup)
Brussels Sprouts (5 cups)
, if not using pre-shredded.
Place the Brussels sprouts in a large bowl and pour the dressing over them. Add the
Dried Cranberries (3/4 cup)
and toss well to combine. Set aside for at least fifteen minutes or up to an hour.
Just before serving, add the Chopped Walnuts and
Blue Cheese (1 cup)
and toss gently to combine. Serve at room temperature. Enjoy!