In a large bowl, whisk together ¼ cup olive oil, 2 tablespoons cider vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard and ¼ teaspoon
black pepper. Trim and very thinly slice 3 cups
Brussels sprouts. (If available, use a mandoline or food processor.) Add to dressing, along with 1 chopped apple, ½ cup
dried tart red cherries and 3 ⁄4 cup chopped, toasted
walnuts. Chill, covered, at least 30 minutes or up to 12 hours before serving.