In a medium-sized microwaveable bowl, combine the dried cranberries and lemon juice. Microwave for 30 seconds then let cool completely in the lemon juice, tossing occasionally to coat. Once cooled, drain, reserving 1 tablespoon of the lemon juice (double this amount if doubling the recipe) for the vinaigrette.

While the cranberries cool, heat a medium-sized pan over medium heat. Add the pecans and toast, tossing occasionally, for 3-4 minutes, until lightly browned and fragrant. Transfer to a cutting board and roughly chop.

In the bowl of a food processor, combine the cranberry sauce, vinegar, reserved lemon juice, garlic, Dijon, tabasco, and salt. Run until smooth, then with the motor running, slowly drizzle in the olive oil until emulsified. Taste and season with freshly ground black pepper and more salt, if desired.

In a large serving bowl, combine the shaved Brussels sprouts, cranberries, pecans, and goat cheese. Dress with the vinaigrette, using as much as you’d like, and a pinch of salt and pepper. Toss to coat. Taste and season with additional salt and pepper, if needed.