1 pound Queen Victoria Brussels sprouts, washed, dried and trimmed
1 large or two small honey crisp apples, washed, dried and cut into wedges
1/2 cup olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon fresh-ground pepper
Dash of cayenne pepper
3 oz. goat cheese, crumbled
1/2 cup toasted, slivered almonds
Shred Brussels sprouts in a food processor fitted with slicer blade. Switch to grater blade and shred apple wedges. Place in medium bowl.
Combine olive oil, vinegar, mustard, lemon, salt, pepper and cayenne in mason jar with tight-fitting lid. Shake to emulsify and add to bowl. Toss sprout and apple shreds with dressing until evenly coated. Add goat cheese and almonds and continue to toss until goat cheese crumbles start to soften to create a slightly creamy texture.