INGREDIENTS
1 cup
raw hazelnuts ((skins removed))
12 oz
Brussels sprouts
1/2 cup
freshly grated Parmesan cheese (, plus extra for garnish)
1/3 cup
dried cranberries ((look for juice-sweetened))
Option: Cracked black pepper
1/4 cup
extra virgin olive oil
2 tbsp
red wine vinegar
1 tsp
Dijon mustard
1/4 tsp
fine sea salt (, or more to taste)
freshly ground black pepper