Pat Kirkham's Brussel Sprout Salad with Mustard Vinaigrette

Dressing:  ( you will have more than you need for the salad)

2 Tlbs. honey
1 1/2 Tlbs. champagne or rice vinegar
1 Tlbs. fresh lemon juice with pulp
1 1/2 tsp. lemon zest
1 1/2 tsp. whole grain mustard (or more as desired)
1 1/2 tsp. minced garlic
1/4 c. olive oil
salt and pepper to taste

Salad:

1 lb. brussel sprouts
1 Tlbs. dried cranberies
1 Tlbs. dried blueberries
2 Tlbs. toasted whole almonds
3 Tlbs. mustard vinaigrette (see above)
1 oz. shreddred manchego or parmesan cheese

Peel off the brussel sprout leaves or thinly slice the brussel sprouts in a food processor.  Discard or cut out the cores.  In a large pot of boiling water blanch the leaves until bright green and barely tender.  Drain and put in ice water immediately to stop cooking.  Dry thoroughly.  You should have about 2 cps of brussel sprouts.  Combine ingredients and toss just before serving.  Top with cheese.