Ingredients

• DRESSING

• 2 tablespoons white wine vinegar

• 3 tablespoons lemon juice

• 1 small shallot, chopped

• ¼ cup olive oil

• 1 teaspoon salt

• ¼ teaspoon pepper

• SALAD

• 1 pound Brussels sprouts, shredded

• 1 apple, thinly sliced

• ½ cup dried cranberries

• ½ cup hazelnuts or walnut, lightly roasted

• Vermont Creamery Classic Goat Cheese

  ⅔ cup