Dijon Brussels Sprouts with Cranberries and Pecans

Chef Brian Johnson from Central Market shares the recipe for an Easter dish with a twist.
 

Dijon Brussels Sprouts with Cranberries and Pecans

1/2 # Brussels Sprouts, shaved
2 cups Pecan Pieces, Toasted
1 cup Parmesan, grated
1 bunch Parsley, chopped
1 cup Cranberries dries

Dijon Vinaigrette

1cup Sherry Vinegar
2cups Olive Oil
½ cup Dijon Mustard
1/3 cup Lemon Juice, fresh
1 bunch Parsley, chopped
Salt and Pepper to taste

Combine all ingredients and taste for seasoning.