Boil the khorasan wheat in apple juice and salt for about 25 min. or until tender, but with a bit of bite. Pour off any surplus juice from the khorasan and let cool. Combine the khorasan, red cabbage, Brussels sprouts and cranberries – set aside a few cranberries for garnish.Creamy vinaigrette
Combine the double cream, mustard, vinegar, honey, salt and pepper and beat well. Season to taste.
Stir the dressing into the salad and arrange in a large dish. Garnish with cranberries.