• Brussels Sprout, Blue Cheese, And Glazed Pecan Salad

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    • 2/3 c. extra virgin olive oil
    • 5 Tbsp. red wine vinegar
    • 3/4 tsp sugar
    • 4 lb brussels sprouts trimmed
    • 6 ounce Maytag blue cheese crumbled (or possibly Danish blue cheese) Glazed Pecans (see recipe), coarsely minced


    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.

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