Brussels Sprout, Blue Cheese, And Glazed Pecan Salad

Directions

1. Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper.
2. Cook brussels sprouts in large pot of boiling salted water till crisp-tender, about 8 min. Drain. Transfer to bowl of ice water to cold. Drain well; pat dry. Cut brussels sprouts in half lengthwise and place in large bowl. (Vinaigrette and brussels sprouts can be prepared 1 day ahead. Cover separately; chill. Bring both to room temperature; rewhisk vinaigrette before continuing.)
3. Toss brussels sprouts with sufficient vinaigrette to coat. Transfer to deep platter; spoon any remaining vinaigrette over. Sprinkle with blue cheese and Glazed Pecans.
4. This recipe yields 20 servings.