Recipe for success: Brussels Sprout Salad with Manchego Cheese

Mmmm, Manchego cheese salad. Yes, please! Oh, and I will have some Brussels sprouts, almonds and dried fruit with my cheese. When Daniel came home from a work trip to L.A. and recreated a salad he had a La Grande Orange Cafe, my mind was blown that Brussels sprouts could be used a salad green. When the salad used Manchego cheese, too (only the best cheese EVER), well...things were really getting good. The original recipe was hunted down by the LA Times, we modified it a bit for easy-to-find (or on-hand) ingredients.

1. Assemble the ingredients - Mustard Vinaigrette:
   

   •  2 Tbs. honey •  1 1/2 tablespoons Champagne vinegar (or Rice Wine vinegar) • 1 tablespoon fresh lemon juice • 1 1/2 teaspoons lemon zest • 1 1/2 teaspoons whole grain mustard • 1 1/2 teaspoons minced garlic • 3/4 cup light tasting olive oil • Sea salt • Freshly ground black pepper

2. Put all the ingredients in a bowl and whisk until the oil is completely incorporated. 
3. Add salt and pepper to taste. Channel your inner chef and add more vinegar or mustard if you need more kick.
4. Chill (the dressing). Whisk just prior to use.

Note: This will make more than you need, but will keep for 1 week covered in the refrigerator. Dole it out to family and friends by advertising it as 'honey mustard vinaigrette made from scratch.'

1. Assemble the ingredients - Salad:
   

   •  1 pound Brussels Sprouts •  2 tablespoons dried cherries •  2 tablespoons toasted almonds (we used slivered) •  Mustard Vinaigrette (above recipe) •  Manchego cheese

2. Get some water on to boil. Prepare a large bowl of ice water.
3. In the meantime, cut the ends off the Brussels sprouts and peel off a few layers to be used for your salad. You can take the core of the Brussels sprouts and set them aside for another day (perhaps Balsamic Brussels sprouts with pancetta). 
4. Blanch the Brussels sprouts in the boiling water until the color is nice and vibrant and they are just a bit tender. Take out the sprouts and shock them in the prepared ice bath to stop the cooking. Admire the color.
5. Drain and dry the Brussels sprouts.
6. Divide your sprouts amongst your plates. Toss with the dried fruit and almonds, then dress lightly with the mustard vinaigrette. Make it look pretty.
7. Shave (using a normal vegetable peeler) a healthy helping of Manchego cheese on top.

Note: The leaves of 1 pound of Brussels sprouts will make 1 dinner size portion, 2 side salads or 4 smaller appetizer salads. The picture, above, is one of 2 side salads.