INGREDIENTS
1
bunch brussel sprouts (about 24 or so)
1 cup
toasted walnut pieces
1/2
to 3/4 cup guyere cheese, shredded
1/2 cup
extra virgin olive oil
3 tbsp
apple cider vinegar
2 tsp
dijion mustard
2 tbsp
maple syrup
Salt and pepper
Optional: Dried cranberries