Katherine's Brussel Sprout Salad

For the Dressing:

• 3/4 cup vegetable oil
• 1/4 cup extra-virgin olive oil
• 1 tablespoon honey
• 2 tablespoons champagne vinegar
• 1 1/2 teaspoons fresh lemon juice
• 1 teaspoon whole-grain mustard
• 1/2 small clove garlic, minced
• Kosher salt and freshly ground pepper

For the Salad:

• 1/2 pound Brussels sprouts, leaves only (3 1/2 cups leaves)
• 2 tablespoons dried cranberries
• 2 tablespoons smoked almonds
• 6 ounces of diced prosciutto (cook on stove until crispy)
• 1/2 ounce manchego cheese, shaved
• Bagel chips, for serving (optional)

DIRECTIONS

Make the dressing: Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper.

Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week.

Make the salad: Toss the Brussels sprout leaves and cranberries, almonds and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper.