• 1 tablespoon cider vinegar
  • 1 tablespoon dijon mustard
  • 2 teaspoons honey
  • 1 small garlic clove, minced
  • 2 tablespoons olive oil
  • 1 pound Brussels sprouts, halved and thinly sliced
  • 1 small red onion, halved and thinly sliced
  • ⅓ cup dried cherries, chopped
  • ⅓ cup chopped pecans, toasted


Whisk together the first four ingredients and then gradually whisk in the oil until blended.
Place Brussels sprouts, onions, and cherries in a large bowl and toss with dressing.
Refrigerate covered for at least 1 hour and stir in pecans just before serving.