Brussels Sprouts Salad With Apples, Walnuts and Goat Cheese

1 cup chopped walnuts 
8 ounces goat cheese 
1 tablespoon plain Greek yogurt 
1 tablespoon olive oil 
1 tablespoon apple cider vinegar 
1 teaspoon Dijon mustard 
1 teaspoon honey 
1/2 teaspoon kosher salt 
Freshly ground black pepper 
1 pound Brussels sprouts, leaves separated 
1 red apple, cored and thinly sliced

Preheat oven to 350°F. Spread walnuts on a baking sheet and toast until fragrant and golden, about 6 minutes. Transfer to a shallow dish and let cool.

Divide goat cheese into eight portions and roll into balls. Coat balls with toasted walnuts, pressing gently so that the nuts adhere.
Make the dressing: Combine Greek yogurt, olive oil, apple cider vinegar, Dijon mustard, honey and salt in a small bowl and whisk until smooth.

Combine Brussels sprouts and apple slices in a large bowl. Add dressing and toss. To serve, top salads with two goat cheese balls per serving.

From: Realsimple.com