Add all dressing ingredients to a small jar and shake well, set aside.
Preheat oven to 425℉.
Wash and dry Brussels sprouts. Discard any discolored leaves. Cut off the end of the stem and remove some outer leave to roast.
Drizzle the single outer leaves with olive oil and toss. Place in a single layer on a baking sheet and sprinkle with kosher salt and freshly ground black pepper. Roast in preheated oven until crispy. Watch closely, this will not take very long.
Shred the Brussels sprouts using a food processor. {If you want to do these ahead of time, they will keep in a ziptop bag, stored in the refrigerator, for up to a week.}
Toss the julienned apple in 1 teaspoon fresh lemon juice.
In a large salad bowl, add the shredded and roasted Brussels sprouts, apple, and cherries. Toss with enough dressing to coat the mixture. Crumble goat cheese over the top and serve with extra dressing.