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1. Make the salad dressing first. In a jar with a tight-fitting lid, add the olive oil, vinegar, mustard, honey, salt and pepper to taste. Put the lid on and shake vigorously. Taste for sweetness. Add a bit more honey if you prefer. When it's to your taste, place into the fridge until the salad is combined.
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2. Add the chopped walnuts into a small skillet and toast over medium-high heat until you start to smell the aroma. Watch carefully so they don't burn. Remove from the pan and turn out onto a plate and set aside to cool.
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3. Prepare your clean, raw Brussels sprouts. Remove any wilted outer leaves. With a mandolin, finely slice each sprout. Watch those fingers! A food processor also works. The goal is to get very finely sliced sprouts.
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4. Add the sliced sprouts to a large bowl, then add your favorite salad greens, cranberries, cheese and cooled walnuts.
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5. Shake the dressing again and add a few tablespoons to the salad mix, tossing as you go. I try to leave salads slightly under-dressed. This allows your greens to stay upright and elevated. Just before serving though, I drizzle another tablespoon or so of dressing on the top layer which adds shine.
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6. Serve on a salad plate or in a bowl (chilled is best if you can) and enjoy!
