Prepare the Salad Dressing:

1. In a small bowl, whisk together the salad dressing ingredients and set it to the side.

Make the Roasted Brussels Sprouts:

1. In a large skillet, heat the oil on high heat.  Once the oil has been thoroughly heated, add in the shaved Brussel sprouts.  Stir them to cover them in oil and then smooth them out to cover the entire skillet.  Press the Brussels sprouts down into the pan and leave them for about 5 minutes or until they begin to brown.  Flip the sprouts over, flatten them into the skillet and cook for an additional 3-5 minutes or until they are browned to your liking.

Toast the Nuts:

1. Place the nuts on a microwave safe plate.  Place the plate in the microwave on high for 1 minute.  Carefully remove the plate and stir the nuts.  Continue to repeat this process until the nuts begin to brown (you may want to do 30 second intervals as the nuts can go from browned to burnt VERY quickly!)

Assemble the Salad:

1. Combine the roasted and raw Brussels sprouts in a large bowl.  Add the roasted almonds, cranberries and blue cheese (if using).  Pour the salad dressing over the salad and toss to coat.