Brussels Sprouts Salad with Dried Cherries

Ingredients:

½ C. pecans

¼ C. lemon juice

2 Tbsp. grainy Dijon mustard

¼ C. olive oil

¼ C. Parmesan, grated

3 (12 oz.) pkgs. Shredded Brussels sprouts

½ C. dried cherries

Directions:

Toast the pecans.

Make a vinaigrette with lemon juice, mustard, & olive oil. Stir in cheese. Season to taste.

Add the Brussels sprouts and toss well. Let stand 2 hours (up to 5 hours).

Chop the pecan and add to salad with dried cherries.

Serves 4/10 as a tasting