La Grande Orange Café's Brussels Sprout Salad With Mustard Vinaigrette

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Los Angeles Times

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Ingredients

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

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

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