INGREDIENTS
3 tbsp
apple cider vinegar
2 tbsp
lemon juice
1 small
shallot
2 tbsp
dijon mustard
1 tbsp
maple syrup
4 tbsp
extra virgin olive oil
1 serving
kosher salt
1 serving
black pepper
750 g
brussels sprouts
1
apple
1/2 cup
dried cranberries
1/2 cup
pecan pieces
130 g
goat cheese