Warm Brussels Sprouts Salad

1. Place dried cranberries in a small bowl. Cover cranberries with brandy. Allow them to soak for at least 30 minutes.
2. Cut the bottoms off the sprouts and peel the leaves from the sprouts. Place leaves in a large bowl. Repeat this process until all of the Brussels sprouts are done. If you want to skip this step, you can use a bag of shredded Brussels sprouts that some grocery stores sell. This step can also be done the night before. Just place the leaves in a large food storage bag and store in the fridge until you are ready to use.
3. Heat olive oil in a large, heavy bottomed pan over high heat. Once the oil is hot, throw in the Brussels sprout leaves. Stir frequently until the leaves are seared, about 5–7 minutes.
4. Season sprouts with salt and pepper.
5. Take pan off the heat and add the brandy, cranberries and garlic.
6. Put pan back on the heat and simmer on medium/low until the alcohol has cooked off and brandy has reduced to half, about 7–10 minutes.
7. Once alcohol from the brandy has cooked off, plate the sprouts.
8. Dot goat cheese over the top of the Brussels sprouts and serve immediately. Enjoy!