Preparation

1. In a medium bowl, whisk together lemon juice, honey, salt, pepper and olive oil.
2. Peel back outer leaves of Brussels sprouts and hold at base to cut the spouts into thin slices and separate into shredded pieces. 1 pound yields about 4 cups of shredded sprouts. Add the shredded sprouts to the dressing and toss to coat. Stir in the dried cranberries and parmesan and toss again. Adjust seasoning with additional salt and pepper as desired. Cover and refrigerate until ready to serve. Flavor and texture improve if allowed to rest for a few hours before serving.