Ingredients
1 tablespoon cider vinegar1 tablespoon Dijon mustard2 teaspoons honey1 small garlic clove, minced2 tablespoons olive oil1 pound Brussels sprouts, halved and thinly sliced1 small red onion, halved and thinly sliced1/3 cup dried cherries, chopped1/3 cup chopped pecans, toasted
Preparation
Whisk together the first 4 ingredients; gradually whisk in oil until blended.
Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.
