Brussels Sprout Salad with Green Chile Honey Mustard Vinaigrette

12 oz Brussels sprouts
½ cup dried cranberries, chopped
⅓ cup pecans, chopped
1 apple, cored and thinly sliced
Honey Mustard Vinaigrette:
2 Tbsp. red wine vinegar
2 Tbsp. La Posta Green Chile Honey Mustard
¼ teaspoon sea salt
½ teaspoon garlic powder
¼ teaspoon onion powder
⅓ cup olive oil
¼ cup goat cheese, crumbled

Cut off the ends of the sprouts and any browning outer leaves. Slice them as thinly as possible using a sharp knife. Set aside in a large mixing bowl.
In a small bowl, combine the vinegar mustard, season with salt and add garlic and onion powders. Whisk together.
Slowly drizzle in the olive oil while whisking the ingredients together.
Continue whisking until well incorporated, about 1 minute. The mixture should look thick and creamy.
Add cranberries, pecans and apple to the bowl with brussels sprouts and toss to combine.
Drizzle in the dressing and mix well.
Sprinkle with goat cheese and serve immediately.

Click here for La Posta Green Chile Honey Mustard