INGREDIENTS
2
lbs Brussels sprouts, very thin
1/2 cup
Cherries, dried
1
Garlic clove
1
Shallot, small
2 tbsp
Dijon mustard
3 tbsp
Lemon juice
1
Salt and pepper
6 tbsp
Olive oil, extra-virgin
1/2 cup
Pecans, toasted and chopped
4 oz
Gouda cheese, smoked