Step 1

Trim the stem end of each Brussels sprout. (Save the bright green leaves that fall off and transfer them to a large mixing bowl.)

Step 2

Place the Brussels sprouts cut side down on a cutting board and slice very thin (about 1/8-inch thick.) Transfer to the mixing bowl with the leaves.

Step 3

Combine the olive oil, lemon juice, Dijon mustard, honey, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a mason jar with a tight-fitting lid. Seal and shake well to combine. Pour over the Brussels sprouts. Season with the remaining 1 teaspoon of salt and 1/2 teaspoon pepper and mix well to combine. Let rest for 15 minutes.

Step 4

Add the cranberries, cheddar cheese, almonds, and parsley. Toss and serve immediately, or store, covered, in the refrigerator for up to 4 hours.