1/3 cup extra virgin olive oil
1/4 cup lime juice, approx. 1½ fresh limes
1/4 cup water
1/2 tsp granulated sugar
1/4 tsp kosher salt
1 cup cranberries, dried
1/2 cup Parmesan cheese, shredded
Cut stems from Brussels sprouts then remove discolored outer leaves. Chop into very small pieces by pulsing in the food processor or slice finely with a sharp knife. In a medium mixing bowl, whisk together olive oil, lime juice, sugar, water and salt. Add the sliced Brussels sprouts then toss to coat completely in the dressing. Add the cranberries and Parmesan cheese then gently stir to distribute ingredients evenly through the salad. Serve immediately.