1 lb Brussels sprouts, trimmed
1 tbsp apple cider vinegar
2 tsp Dijon mustard
3 tbsp. olive oil
1/3 cup dried cranberries
1/4 cup chopped walnuts, toasted
Peel the leaves off the Brussels sprouts; discard the cores. Bring a large saucepan of water to boiling. Add sprouts; cook 20-30 minutes or until barely tender. Drain and immediately plunge into ice water. Drain well and dry in a salad spinner. Transfer to a large bowl; set aside.
For the dressing, in a small bowl whisk together vinegar, mustard, salt and pepper to taste. Gradually whisk in the oil. Drizzle dressing over leaves to coat lightly; toss. Add cranberries and walnuts; toss to combine. Chill.