Brussels Sprout Salad

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For the Dressing:

3/4 cup vegetable oil

1/4 cup extra-virgin olive oil

1 tablespoon honey

2 tablespoons champagne vinegar

1 1/2 teaspoons fresh lemon juice

1/4 teaspoon grated lemon zest

1 teaspoon whole-grain mustard

1/2 small clove garlic, minced

Kosher salt and freshly ground pepper

For the Salad:

1/2 pound Brussels sprouts, leaves only (3 1/2 cups leaves)

1 tablespoon dried blueberries

2 tablespoons dried cranberries

2 tablespoons smoked almonds

1/2 ounce manchego cheese, shaved

Bagel chips, for serving (optional)